Duck Spring Rolls Recipe

Duck Spring Rolls and Candied Vegetables

Recipe by Jackie Cameron

Off cuts and leftover meat can be used to fill Asian spring rolls made with lots of freshly sliced lemongrass, lemon zest and hand-picked spearmint. This is a taste and texture explosion!

Yields: 5 x 65 g

Ingredients

45 g Monkey Nuts

15 ml Sunflower Oil

15 g Salted Butter

5 ml Sesame Seed Oil

½ Onion or 80g

35g sliced Peppers

35g sliced Carrots

5 Baby Marrow or 110g sliced

10 ml chopped Lemongrass

10 ml Lemon zest

20 ml finely chopped Mint

100g shredded cooked Duck Meat

Spring roll pastry

Flour paste

15 ml Cake Flour

30 ml Water

Candied Vegetables

55g sliced Onion

50 g sliced Peppers

125 ml White Sugar

250 ml Water

Method:

1) Oven roast the monkey nuts together with the oil. Set aside

2) Heat a pan and add butter and sesame seed oil

3) Sauté the onions until translucent, add peppers and carrots and cook until al dente (firm to the bite). Add sliced marrow and cook for a few seconds as you do not want to lose the bright green colour

3) Finish with roasted monkey nuts, lemongrass, lemon zest, mint and shredded duck

4) Put the spring roll pastry on a surface with a corner facing you. Place the flour paste along the edges of the opposite 2 sides. Place about 65g of mixture in the center of the spring roll pastry and roll up folding in the two side corners.

5) Deep fry on service until golden in colour place onto paper towelling and serve hot with candied vegetables. (Candied Vegetables: Bring water and sugar to the boil. Stirring continuously until sugar crystals are dissolved. Add finely sliced peppers and onions and cook in syrup until candied. Put aside and allow cooling in the fridge.)

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713