Monday, 17 April 2017
Posted by janejudy at 8:00 AM
This is a lovely mouthful of that classic taste of crispy Chinese duck in a spring roll. The difference being is that filo pastry is used to make the little rolls. They are a bit fiddly but lovely with drinks as a canape or as a starter with a big pot of Hoisin sauce to dip them in. Enjoy!
1 boneless duck breast, skin removed
A little olive oil
Salt and freshly ground black pepper
6 sheets of filo pastry (the size will vary depending on make)
50g/ 2oz butter, melted
2-3 tbsp hoisin sauce plus extra for dipping
3-4 spring onions
Preheat the oven to 200c/fan 180/gas 6
Rub both sides of the duck breasts with a little oil and season with salt and pepper. Fry over a high heat for 2 minutes each side, until golden brown on the outside and still pink on the inside. Allow to cool, then cut into small dice.
Slice the cucumber in half, lengthways and remove the seeds with a teaspoon, then cut dice. Cut the spring onions in half lengthways and again cut them into small shards. Put the duck, cucumber and spring onions in a bowl and mix with 2-3 tbsp hoisin sauce.
Lay a sheet of filo on the work surface and cut it into three 10 x 12 cm / 4 x 5in strips, (the dimension of the filo will depend on the make but roughly this size). Brush the edges of each strip with melted butter.
Put a small spoonful of mixture along the bottom of each one.
Fold the edges of each strip in, then starting at the bottom roll them up into a neatly shaped spring roll. Make 17 more in the same way.
Brush them with melted butter, arrange on a baking sheet, lined with baking parchment and bake for 10 minutes or until golden. Serve warm with extra hoisin sauce to dip in.
To get ahead; the parcels can be made ready for baking up to 8 hours ahead
To Freeze; not suitable to freeze