Aromatic Hoi Sin Duck & Jasmine Rice Spring Roll
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
- 350g Tilda Fragrant Jasmine Rice
- 2 duck legs
- 3g ginger
- 1 garlic clove
- 1 cinnamon stick
- 1 tbsp 5 Spice
- 100g Hoi Sin Sauce
- 2g fresh coriander
- 1/4 red chilli
- 200g duck fat
- 4 spring rolls
- 1/2 cucumber
- 8 won ton wrappers
- 1 egg, beaten
- 100g plain flour, seasoned
- 10g sesame seeds
- Vegetable oil
- Marinade duck legs in garlic, ginger and 5 spice for 6-8 hours (best to be prepared the night before).
- Place marinated duck legs in duck fat and confit down at 140c for 3-4 hours or until tender.
- Take the duck legs out and allow to cool, take meat away from bone and shred up.
- Season the duck filling with hoi sin sauce, fresh coriander and chilli and season to taste.
- Place the duck filling on a piece of cling film and roll up into a tight cylinder and place in a blast freezer to freeze.
- Cook the jasmine rice in seasoned water, drain and cool out flat on a tray.
- Fry the won ton wrappers until crispy and drain on kitchen roll until all the fat has gone.
- When the won tons are cooled blitz them up in a food processor until you have a powdery texture, add the sesame seeds and mix well.
- Take the duck out of the freezer and remove the cling film. Cut the duck into 5cm pieces and run each piece in seasoned flour, egg and won ton powder, repeat until each piece has been coated.
- Fry spring rolls until crispy, drain, cut and serve with dipping sauce of your choice.