Duck Spring Rolls by Amber

Duck Spring Rolls by Amber

 

For duck:
500 grams duck
Juice from two oranges
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 cloves of garlic
Few drops of sesame oil
Splash of Rice wine vinegar
Splash of dry sherry
Combine all the above ingredients coating duck extremely well. Marinate for 1-24 hours.
Remove from marinade and bake until cooked through at 180C. (If you are using legs, you should probably do this stove top and you should probably use less marinade and add broth or water and cook until very soft. This is probably a better way to go too! You probably don’t need to marinade either!)
Remove from oven and let cool.

For Spring Rolls:
Cooled Duck, chopped
Thinly sliced cabbage and carrots that have been blanched or steamed for 1-2 minutes.
Hoisin Sauce to taste
Juice from one orange
Spring Roll Wrappers
Oil for Frying (I use Peanut)
Combine cabbage, hoisin, orange juice and chopped duck. Follow the instructions on package for spring rolls wrappers to make spring rolls. Making sure they are perfectly dry, and shallow fry in oil.

I made a dipping sauce, but it was disgusting. So I used Thai Sweet Chili Sauce which was quite good.

(This only makes about 10 nice sized spring rolls)

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