Duck Spring Rolls© (Approx. 10)


  • 2 duck breasts (14oz-397g approx)
  • ½ teaspoon Chinese 5 spice
  • Pinch of salt
  • 1 tablespoon vegetable oil
  • Pinch of sugar
  • 1 carrot (finely grated)
  • ½ teaspoon dried chilli flakes
  • 1 teaspoon ginger paste
  • ½ teaspoon sesame seeds
  • 1 tablespoon light soy sauce
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons garlic paste
  • 3 tablespoons oyster sauce
  • ½ tablespoon cornflour
  • Ready-made filo pastry sheets (7oz-200g)
  • 1 egg (free-range) beaten
  • Spray oil


  1. Pre-heat the oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven. Whilst the oven is heating up, score the skin of the duck breasts diagonally and lightly season with salt and pepper. Heat a large dry frying pan over a high heat. Once hot, place the duck breasts skin side down into the pan and sear for 5 minutes. Turn the breasts and cook for a further 1 minute. Pour away the fat and transfer the duck breasts to an oven tray and pop into the oven for 20 minutes
  2. Remove the breasts from the oven and turn it off. Allow to sit for 5 minutes. Using a knife- score off the layer of fat and skin and discard it. Using two forks ‘pull’ the breast meat apart so they are shredded. Set to one side
  3. Heat a wok or frying pan with the vegetable oil over a low heat. Add the salt, sugar, soy sauce, oyster sauce and rice wine. Cook for one minute. Add all the remaining filling ingredients (including the shredded duck) and cook for a further 5 minutes whilst stirring to combine it all. Remove from the heat and drain any juices (if any). Pop to one side to cool completely. Pop in the fridge for a couple of hours once completely cooled
  4. When ready to continue pre-heat the oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven. Whilst the oven is heating up, assemble the spring rolls. Have the whisked egg, cold duck filling, spray oil and pastry sheets set out
  5. Using a knife, cut the pastry square sheets in half diagonally so you are left with two sets of triangles. Spoon 1 tablespoon of duck filling in a line at the end with the main point of the triangle. Brush the pastry with the egg wash and pull the point over the filling (use 2-3 sheets per roll), tucking it under slightly.
  6. Bring in the sides all the way across (as if you were wrapping a present). Finally, when the remaining pastry looks a little square again, roll. You should be left with a spring roll. Set to one side and repeat 9 more times (approx.) until no filling is left
  7. Lightly spray the spring rolls all over with the oil and set on the roaster. Pop in the oven for 15 minutes. Remove and serve hot with a dipping sauce of your choice

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