Here is my easy recipe for Duck Spring Rolls to celebrate Chinese New Year. My son Will told me that I have to post this. His favourite restaurant dish is Chinese Lemon Chicken which I had to learn to recreate for him but he also loves these spring rolls. I have always loved Chinese food and luckily I can get many sauces and ingredients here in France as I certainly can't get dinner delivered like I used to in England. Making Duck Spring Rolls sounds like a fiddly job but I've now discovered brique also known as brik, brick and Warqa.
This Brik pastry is very similar to filo but there is no messing with brushing on butter and trying to keep it from drying out although I find it's best to get everything ready before you start assembly.
First start with the Duck Confit. If you don't have any duck fat leave it out as they will make their own anyway. The fat just helps to make the duck more tender. Just make sure the foil is tight on the dish.
Whilst the duck finishes slice the onions and cut the carrot in julienne strips. Soften the onion and carrot slightly in a frying pan or a couple of minutes in the microwave with a little water. It tastes better with some crunch left. Drain the beansprouts.
Here are the duck legs after 3 hours with all the fat drained off.
Use two forks to pull the meat off the bones and tear into shreds.
Combine the onion, carrot and beansprouts with the duck, beansprouts and hoisin sauce. Sliced spring onions and cucumber are a great combination too.
Heat the deep fat fryer to 180 degrees while you assemble the spring rolls.
Deep fry a couple at a time for about 4 minutes and drain well or cook in the oven at 200 degrees for about 10 minutes. They freeze well uncooked if well wrapped.
What's your favourite Spring Roll filling?
Duck Spring Rolls
- 2 duck legs
- about 200g duck fat optional
- 1 red onion sliced
- 180 g drained beansprouts
- 1 carrot cut into julienne strips
- 90 ml hoisin sauce
- Put the duck legs in a deep oven dish, sprinkle with salt, add the duck fat and cover the dish with foil.
- Roast at 160 degrees for about 3 hours until very tender.
- Remove the skin and use two forks to pull the meat into shreds.
- Soften the onions and carrots for a few minutes and then combine with duck and beansprouts in a large bowl.
- Place a portion in each slice of brick and roll up, folding in the side carefully.
- Deep fry at 180 degrees for 4 minutes two at a time or brush with oil and bake in the oven at 200 degrees for about ten minutes