- 2 Large duck legs (approx. 500-600g)*
- 2 tsp Salt
- 2 tsp Ginger, grated
- 100g Peanuts, roasted and roughly chopped
- Half a cup coriander leaves, roughly chopped
- 8 Spring onions, finely sliced
- Spring roll wrappers
- 300ml Soy sauce
- 50ml Cider vinegar
- 50ml Runny honey
- Groundnut oil for deep-frying
Put the duck legs into a pan, cover with water, add the salt and bring to the boil. Simmer for 60 minutes. Remove from the heat and leave the meat to cool in the liquid. remove and discard the skin, then take the flesh off the bones and shred finely.
Mix the shredded duck meat with half the ginger, all of the peanuts, the coriander and the spring onions then taste for seasoning.
To make the spring rolls:
Fill a deep baking tray (or something similar) with warm water from the tap. Fold a clean tea towel in half and lay it on a worktop. Place a spring roll wrapper in the water and let it soften for about 15-20 seconds until pliable. Transfer to the tea towel and place 2 tablespoons of the duck mixture in the bottom half of the wapper. Starting with the edge nearest to you, roll it up, tucking in the sides as you go. Place on a tray lined with cling film. Repeat this process until all the filling is used up.
To make the dipping sauce:
Put the remaining ginger, the soy, vinegar and honey into a pan. Simmer to reduce by half. Strain into a bowl.
To cook the spring rolls:
Deep-fry in groundnut oil in batches until golden.