CRISPY FIVE SPICED SZECHUAN PEPPERED DUCK & VEGETABLE SPRING ROLLS

STUFFED SPRING ROLLS READY TO EAT NOW OR TO BE LIGHTLY FRIED

FIVE SPICE SZECHUAN PEPPER RUB

FAST ROASTED CRISPY SPICED DUCK

FINE SLICED VEGETABLES FOR THE SPRING ROLL

RICE PANCAKES SOAKED AND READY FOR STUFFING

LAYERED ALL THE INGREDIENTS READY TO ROLL

INGREDIENTS

1 carrot finely sliced

1 spring onion finely sliced

1 scallion fine sliced

1  red chilli fine sliced

1/4 cucumber peeled and fine sliced

1/4 cabbage fine sliced

4 rice pancakes

1 duck

Dash ooil

FIVE SPICE INGREDIENTS

1 tsp szechuan peppercorns

1 tsp star anise

1/2 tsp fennel seeds

1/2 tsp cloves

1/2 cinnamon

1/2 tsp sea salt

1/4 tsp white peppercorns

FOR THE DIPPING SAUCE

50ml soy sauce

Dash sesame oil

Pea size wasabi

1/2 sliced red chilli

Drop of rice wine vinegar

Drop of of mirin

FIVE SPICED SZECHAUN PEPPER RUB

Take all the ingredients except the salt and place in a non stick pan, gently toast the spices and then place in a pestle and mortar, add the sea salt and grind to a powder.

SEASONING & ROASTING THE DUCK

De-bone the duck and cut in half or ask your local farm shop or butcher to do it for you.  Lay skin side up in a shallow roasting tin.  Drizzle the ooil over the ducks & sprinkle the spices liberally over the duck and rub in well, turn over the duck and rub in the spices into the under side of the bird, returning the duck skin side up and cook in a hot oven 220  degrees for 30-40 minutes.  Leave to cool then slice finely.

VEGETABLE PREPARATION

Slice all the vegetables into equal thickness and length, fine slice the spring onion & chillies.

THE DIPPING SAUCE

Mix the wasabi with the soy sauce, pour in the mirin and rice wine vinegar, swirl to mix and dash over the sesame oil, finish off sprinkling the red chilli slices in the centre.

Take one rice pancake and soak in a bowl of warm water for 1 minute, place on a board and pat dry with kitchen roll.  Take a little of each vegetable and place in the centre of the pancake, top with roasted duck. 

To roll the pancake take the top and fold it over the filling, pushing back in on itself slightly under the filling, take each side of the pancake and bring them in to the centre, like a envelope, now just roll the pancake up to finish, check that the ends have tucked in.  The spring rolls are ready to eat now or ready to deep fry in nut oil for a light crispy finish.