Duck spring rolls
by Jeremy Pang
pro skills.
“This recipe takes time – you have to start making it three days in advance, although much of that time is leaving it to cure or marinate. But here’s the promise: these duck spring rolls are well worth the effort. Combining Western curing and traditional Chinese cooking techniques brings out the best from the duck legs. The excess fat is removed and the flavour is enhanced by citrus peel and spices.
Why would you not want to pack that tender flavourful meat into a spring roll? You can freeze the filling or uncooked rolls, too. It takes a bit of work, so my tip is to double or triple the quantities and make enough for one big party! ”
JEREMY PANG, FOOD WRITER & TEACHER
PHOTOGRAPHS STUART WEST
FOOD STYLING SOPHIE AUSTEN-SMITH
STYLING MORAG FARQUHAR
A BIT ABOUT JEREMY
He’s the founder of the School of Wok cookery school in Covent Garden and author of two Chinese cookbooks. Jeremy comes from a long line of chefs and culinary enthusiasts, and he developed his interest in cooking following his family’s move from the UK to Singapore when he was 10. He attributes his love of food to his father, who approached cooking with excitement and was eager to share his passion with his children.