Crispy duck spring rolls with barbecue sauce

Ingredients

Duck spring roll filling

2 duck breasts, thinly sliced
3 tsp sesame oil
250g of peppers, mixed, de-seeded and finely sliced
1 carrot, finely sliced
2 small red chillies, finely chopped
2 tsp root ginger, peeled and chopped
1 garlic clove, minced
1 tsp soy sauce
75g of mangetout, thinly sliced
175g of beansprouts
25g of sesame seeds
1 lemon, zest and juice
1 lime, zest and juice
1 orange, zest and juice

Barbecue sauce

200g of peppers, de-seeded and finely diced
25g of sesame seeds
25g of cayenne pepper
1 small red chilli, finely chopped
4 shallots, small dice
20g of honey
2 tbsp of red wine vinegar
2 tbsp of balsamic vinegar
275ml of chicken stock
2 tbsp of olive oil

Spring rolls

4 spring roll sheets
1 egg, beaten
vegetable oil, for deep-frying

Method

1 Start with the barbecue sauce. Heat the olive oil in a wok and add peppers, sesame seeds, shallots, cayenne and chilli. Cover and sweat over a medium heat for 5 minutes

2 tbsp of olive oil
200g of peppers
25g of cayenne pepper
1 small red chilli
4 shallots
25g of sesame seeds

2 Next, add the honey, red wine vinegar, balsamic and chicken stock and bring to the boil. Gently simmer until reduced by half and remove from heat. Transfer to a jug and keep warm

20g of honey
2 tbsp of red wine vinegar
2 tbsp of balsamic vinegar
275ml of chicken stock

3 Start the filling by cleaning and drying the wok. Place on a medium to high heat and add the duck. When the fat starts to render, remove the duck from the wok with a slotted spoon and wipe the wok clean

2 duck breasts

4 Heat the sesame oil in the wok and add the peppers, carrot, chilli, grated ginger and soy sauce. Stir fry for 2-3 minutes

3 tsp sesame oil
250g of peppers
1 carrot
2 small red chillies
2 tsp root ginger
1 tsp soy sauce

5 Next, add the garlic, mangetout, bean sprouts, sesame seeds, citrus zest and juice and heat until the duck is cooked through. Combine well and transfer into a bowl, wipe the wok clean

1 garlic clove
75g of mangetout
175g of beansprouts
25g of sesame seeds
1 lemon
1 lime
1 orange

6 Heat the deep fryer or large pot of oil to 180°C

7 Lightly brush the spring roll wrappers with the beaten egg. Spoon the stir-fried mixture into the centre of each one and roll up, tucking in the ends before you make the final layer

4 spring roll sheets
1 egg

8 Deep-fry the spring rolls until golden brown, remove with a slotted spoon and drain on kitchen roll. Serve immediately with the barbecue sauce

vegetable oil, for deep-frying