Duck Spring Rolls by Barry Horne
1 pack of confit duck legs
¼ white cabbage
1 red chilli
5g coriander leaves
5g Thai basil leaves
1 bottle of hoisin sauce
1-2 packs of spring roll pastry or Feuille de Brick pastry.
Veg oil for frying
1 egg white
Start by roasting the confit duck in an oven @190 degrees C for 25 mins.
Once it’s crispy and warm shred and finely slice the duck meat and keep to one side.
Finely shred the cabbage, carrots and shallots. Add them to a bowl and add a small amount of salt and mix thoroughly, leave them for 3-4 mins, finely chop the red chilli and roughly chop the herbs and add to the bowl along with the duck meat. Mix well and add 1 tbsp of hoisin and mix again.
Take a sheet of the pastry and add about 2 tbsp of the filling in the centre, fold over the bottom, then the sides and then seal them with some egg white. Repeat the process until all the spring rolls are done.
To cook, heat about an inch of oil in a suitable pot/pan and heat to about 180 degrees C, add the spring rolls in batches and cook until golden brown, turning regularly.
Drain on some kitchen paper and serve with a little pot of hoisin sauce.