Oriental duck two ways

Oriental duck two ways
Makes: 4 portions
Prep time:
Cook time:
Total time:
Duck leg spring rolls
  • 2 duck legs
  • 1 tbspn salt
  • 1 tspn pepper
  • 400 gr duck fat
  • 1 spring onion
  • ½ carrot
  • 1 clove of garlic
  • 1 tspn five spice
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 1 tbspn sweet soy sauce
  • 1 tspn sweet chilli sauce
  • 4 spring roll sheets
  • 1 eggs
Duck breast
  • 2 carrots
  • 2 onions
  • 2 cloves of garlic
  • 200 gr white cabbage
  • 1 inch fresh ginger
  • 1 tspn five-spice
  • 1 tbspn ground cumin
  • 1 tbspn ground coriander
  • 4 tbspn sweet soy sauce
  • 2 tbspn sweet chilli sauce
  • 50 gr green peas
  • 300 gr noodles
  • 2 duck breasts
  • 1 tbspn fresh coriander
  • 1 tbspn salted roasted peanuts
Duck leg spring rolls
  1. Lay the duck legs on a tray, flesh-side upwards, and rub with the salt and pepper. Cover with cling film and leave to marinate in the fridge overnight. The next day, rinse the marinade off the duck legs and pat them dry with a cloth.
  2. Preheat the oven to 90°C. On a gentle heat, bring the fat to just below simmering point; there should be no bubbles breaking the surface. Put the duck legs in a large flameproof casserole and totally cover with the melted duck fat.
  3. Transfer to the oven and cook, uncovered, for about 2 hours, until the duck legs are very tender. Leave to cool in the fat until cool enough to handle, drain the meat and and pick the meat from the bones.
  4. Peel and grate the carrot and chop the spring onion and garlic. Mix the shredded duck leg meat with the five spice, ground cumin, ground coriander, sweet soy sauce and sweet chilli sauce and carrot. Taste for seasoning.
  5. Egg wash a square of spring roll pastry, place some filling on one end, leaving space at the sides to fold over. Roll the pastry into spring roll shapes and egg wash the seal, top and bottom of the roll. Set aside for later.
Sauce and vegetables
  1. Peel and dice the carrot, onion, garlic, white cabbage and ginger. Sweat off in some oil until soft.
  2. Add the five spice, ground cumin, ground coriander and fry for a minute so the spices can release their flavours.
  3. Stir in the sweet soy sauce and sweet chilli sauce and season to taste. Leave on a low heat until the vegetables are cooked through and the sauce is thickened.
  4. Meanwhile, cook the noodles in boiling water until tender, drain and mix with the sauce and vegetables.
  5. Mix some garden peas into the sauce and set aside on a low heat to keep warm.
Duck breast
  1. Meanwhile, season the duck breasts with salt and pepper and place, skin side down, in a hot and dry frying pan.
  2. Cook on the fat side until crispy, then turn the breast over and leave on the heat until it is cooked to the desired doneness. Rest the duck in a warm place.
To plate
  1. Heat some oil in a frying pan and deep fry the duck leg spring rolls until the filling is warm and the pastry is cooked.
  2. Place the warm noodles with the sauce and vegetables in the centre of the plate.
  3. Slice the duck breast and place on top of the noodles.
  4. Slice the spring rolls diagonally and place them upright next to the noodles.
  5. Place a little of the Asian red cabbage coleslaw with sesame ginger dressing on the other side of the noodles.
  6. Garnish with some fresh coriander and roasted salted peanuts.
Stuff to know
This quantity will feed 4 people.
Although the recipe requires quite a few steps, most of it can be prepared ahead of time.
It is possible to pass the duck fat and use it again for another confit.
If need be, mix some corn flour with water until smooth, then add to the sauce and cook until the sauce has thickened. The amount of cornstarch will influence the thickness of the sauce.
Click here for the recipe of the Asian red cabbage coleslaw with sesame-ginger dressing.