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Duck Spring rolls


Duck Spring rolls

Better than you’ll get at any dodgy Chinese take away. They take a little bit of graft but it will all be worth it when you have crest fallen guests baying at your feet saying “not worthy, not worthy” ?
Total Time 45 mins
Course Side Dish, Starter
Cuisine Japanese
Servings 4 people


  • 12 Spring roll wrappers
  • 2 Duck legs
  • 2 tsp 5-spice
  • Sea salt and freshly ground black pepper
  • 1 Small bunch Spring onion
  • 100 g Bean sprouts
  • 50 g Coriander Roughly chopped
  • 1 tblsp Sweet chilli sauce
  • Egg wash
  • Oil to deep fry
  • Dipping sauce
  • 4 tbsp Kikkoman Soy Sauce
  • 4 tbsp Mirin
  • 4 tsp Indonesian Sweet Soy Sauce
  • 1 tsp Sweet Chilli Sauce


  • Set oven on 180ºC.
  • Score the fat on the duck leg diagonally, then rub the 5-spice all over the leg and season with salt and pepper.
  • Heat a small pan and when very hot, place the duck fat side down in the pan, fry until brown.
  • Then place the legs into a roasting tray and cook slowly in the oven for aprox. 1 ½ hours; until the duck is crisp and golden brown and almost falling off the bone.
  • Remove the legs from the oven and leave to cool. When the legs are cool, shred them of all the meat and fat.
  • Roughly chop the spring onions and add them to the duck, together with the bean sprouts, sweet chilli sauce and roughly chopped coriander.
  • Season the mixture with salt and pepper.
  • Place 2 tblsps of duck mixture on to a spring roll wrapper; brush the wrapper with egg wash and roll up into a need cigar shaped parcel.

To serve

  • Deep fry until golden and serve with the dipping sauce.

Dipping Sauce

  • Mix all the ingredients together
Keyword Asian, Duck, Japanese, Spring Rolls

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