Duck and red cabbage spring rolls

Makes 12 large spring rolls Starters and mains

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Method

Score the duck skin deeply with a sharp knife in a crisscross pattern and season both sides with salt and black pepper.

Preheat a heavy-based frying pan and cook the duck skin-side down over a medium heat for 10-12 minutes until the fat has rendered out, the skin is crispy and the edges of the duck breast are just starting to change colour. Keep an eye on it and reduce the heat if the skin is becoming too brown.

Turn the duck breasts over, turn off the heat and allow to stand for 10 minutes (the heat of the fat will be enough to finish cooking). Drain on kitchen paper and allow to cool before slicing thinly.

While the duck is cooling, prepare the spring rolls. Scrape out the cucumber halves and discard the seeds, then cut into 12 batons about 10cm long. Slice the avocado in half, then cut each half into 6 wedges.

Fill a large, shallow bowl with hot water. Wet a clean tea towel, squeeze it out and spread on the worktop. Dunk a rice paper wrapper into the water for a couple of seconds, remove at once, shake off excess water and place on the damp tea towel. It will soften to a pliable texture.

Sprinkle each rice paper wrapper with a few nuts and sesame seeds, reserving a few to garnish, 3 mint leaves, a cucumber baton, slices of duck and spring onion and an avocado wedge. Fold in the sides of the rice paper, then roll up tightly from the bottom edge to enclose the filling.

To make the dipping sauce, combine the mayonnaise and hoisin sauce in a small bowl, thinning out with a little water, if needed.

Cut each roll crossways into thirds or halves, and serve sprinkled with a few more seeds and nuts and the extra mint, with the dipping sauce on the side.

This recipe was taken from the August/September 2021 issue of Food and Travel. To subscribe, click here.