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Duck Spring Rolls

This recipe can be made small as a canapé or larger for a make ahead starter. Either way its very tasty and a real time saver as it freezes perfectly. Filo pastry can be a bit tricky, but keep it covered with a damp tea towel while you work and these lovely little rolls will turn out just fine. Add a crunchy salad to the starter version and whether you are serving these as a canapé or starter, a small dish of Thai Sweet Chilli Sauce is essential. We quite like the ready made versions, but it isn't difficult to make your own either.

Ingredients- makes 24 canapé sized, approximately or serves 4 as a starter

2 duck legs

2 tsp five spice

Salt and pepper

Fresh filo pastry

Light olive oil or vegetable oil

1 tbsp vegetable oil

1 thin stick celery

1 medium carrot

1/2 red pepper

4 spring onions

50g sugar snaps

1 small red chilli, deseeded and finely chopped

20g grated ginger

2 tsp soy sauce

1/2 tsp five spice

Thai sweet chilli sauce to serve


Heat oven to 190°c (fan 170°c)

Rinse the duck legs under cold water and pat dry. Prick the skin. Rub over both sides with the five spice and salt and pepper. Cook for 90 minutes in a small roasting tin, basting regularly.

Slice the celery, red pepper, spring onions and sugar snaps finely. Coarsely grate the carrot.

Warm the oil in a wok or large frying pan and tip in the five spice, chopped red chilli and ginger. Cook for a minute or two, then add the rest of the vegetables. Stir fry until all the vegetables are beginning to soften. Add the soy sauce and cook until the liquid has evaporated. Cool.

Take the skin off the cooked duck legs and shred the meat. Cool and mix into the vegetables.

Cut filo into rectangles, approx 14 cms x 8 cms. With any spare pieces of filo cut some smaller rectangles about 6cms x 4cms. Brush one long rectangle with sunflower oil and place the smaller piece of filo at the bottom of the strip. Put a spoonful of the vegetable and duck on top of the smaller rectangle leaving a little margin each side. Tuck in margin sides around filling. Roll up and seal with a little more oil.

Open freeze or store in the fridge until ready to cook.

To cook from chilled: heat oven to 200°f (180°f fan)

Brush the rolls with sunflower oil and sprinkle with sesame seeds. Place on a lined baking sheet, seam side down, and cook for 10 minutes until golden brown. Flip over half way through cooking to ensure they are golden brown on both sides. Serve with a dipping sauce.

Or to cook from frozen: as for fresh spring rolls, but cook from frozen for 12 minutes and check they are heated through before serving.

Serve with sweet chilli sauce

Make the rolls a little larger to serve as a make ahead starter.

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