Hoisin Duck Spring Rolls

2 duck breasts
2 spring onions, finely sliced
10-12 spring roll wrappers
Vegetable oil, for deep frying
1 egg (or cornflour slurry), for sealing pastry

The Marinade
2 tablespoons hoisin sauce
1 tablespoon sweet chilli sauce
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon chilli bean sauce
Sweet chilli sauce

PREPARATION

1. Pour hot water over the duck breasts briefly to tighten the skin and remove any impurities, then drain and pat dry thoroughly.
2. Season the duck skin lightly with salt and place the breasts skin side down into a cold pan. Gradually bring the heat up to medium so the fat renders and the skin becomes crisp.
3. Cook the duck until the skin is golden and the meat is cooked through, then remove from the pan and allow it to cool slightly.
4. Slice the duck into thin strips, ensuring each piece includes a little of the crispy skin for extra flavour.
5. In a bowl mix hoisin sauce, sweet chilli sauce, light soy sauce, dark soy sauce, sesame oil and chilli bean sauce to create the marinade.
6. Add the sliced duck and spring onions to the marinade and mix well until the meat is evenly coated. Let the mixture cool for about 10 minutes before assembling the rolls.
7. Place a spring roll wrapper diagonally on a work surface and spoon a portion of the duck mixture slightly off centre.
8. Fold the wrapper over the filling, roll once tightly, fold in the sides and continue rolling to form a neat cylinder. Seal the edge with beaten egg or cornflour slurry.

COOKING

1. Heat vegetable oil in a wok or deep fryer to about 170°C.
2. Carefully add the spring rolls and fry for 3-4 minutes until golden brown and crisp.
3. Remove from the oil and drain on kitchen paper.
4. Serve immediately with sweet chilli sauce for dipping.

School of Wok Tips

• Start the duck in a cold pan so the fat renders slowly and the skin crisps evenly.
• Do not overfill the spring rolls or they may burst during frying.
• Keep the oil around 170°C so the pastry crisps without burning.
• Allow the filling to cool slightly before wrapping to prevent soggy pastry.

FAQs

Can I use leftover duck instead of fresh duck breast?
Yes. Leftover roast duck works very well and adds even more flavour to the spring rolls.

Why cook the duck before frying the spring rolls?
Cooking the duck first renders the fat and develops flavour, ensuring the filling is fully cooked.

What sauce pairs best with duck spring rolls?
Sweet chilli sauce or extra hoisin sauce both work well as dipping sauces.