Ingredients

Method

• 3 T Maldon salt
• 1 t five-spice powder
• 1 whole fresh duck
• 16 sheets spring roll pastry
• 1 T flour, for dusting, plus extra for sealing
• 8 spring onions, finely sliced
• 3 T coriander leaves
• Oil, for deep frying
For the hoisin sauce
• 1 t finely chopped garlic
• 1 t ginger, finely chopped
• 4 t sweet potato, finely chopped
• Vegetable oil, for roasting
• 2 cups orange juice
• 2 cups guava juice
• 3 T soya sauce
• 3 T rice vinegar
• 1 1/2 T sesame oil
• 1 1/4 cups hoisin sauce
• 1 t honey

Method

Ingredients

Mix the salt and five-spice powder and rub all over the duck. Leave for 12 hours.

Preheat the oven to 150°C. Loosely cover the duck in foil and roast for 2 hours, or until the meat is starting to fall off the bone. If it's not tender enough, roast for a further 30 minutes.

Turn the duck onto its breast and turn up the oven to 200°C.

Roast for 20 minutes, or until the skin is crispy. Repeat on all sides. Remove from the oven and cool for 30 minutes.

Lay a spring roll pastry sheet on a lightly floured surface. Flake off a bit of the crispy duck breast meat, some of the crispy skin and a little leg meat. Place in a small pile in the centre of the pastry sheet, about two thirds down.

Spread a little of hoisin dressing (see below) on the meat and top with some spring onion and coriander. Mix a little flour with some water to make a paste.

Fold the two edges of the pastry sheet into the centre. Fold up the bottom edge and roll into a cigar shape using flour paste to secure the edges.

Repeat with the remaining pastry sheets and filling. Deep fry the spring rolls in hot oil, or until golden

To make the hoisin sauce, toast the garlic, ginger and sweet potato in a little vegetable oil until golden.

Meanwhile, on the stove top, reduce the fruit juices to a light syrup. Pour over the toasted garlic and ginger. Add the remaining ingredients and blend.

Allow to cool, then chill until required.