Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
CA
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > July 2019 > Duck spring rolls

Duck spring rolls

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

READ MORE
Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - July 2019
If you own the issue, Login to read the full article now.
Single Issue - July 2019
$5.49
Or 549 points
Annual Digital Subscription
Only $ 2.17 per issue
SAVE
61%
Was $41.99
Now $25.99
6 Month Digital Subscription
Only $ 3.66 per issue
SAVE
33%
$21.99
Or 2199 points

View Issues

About delicious. Magazine

This month the July issue of delicious. is dedicated to making you a better cook . From getting crackling crispy on pork belly to mixing a barbecue-boosting marinade and making an unbeatable version of baked Alaska, we have the know-how. There are savoury tarts with three types of pastry, Jeremy Pang gives the low-down on duck spring rolls, Rachel Ama shares soul-soothing vegan recipes and Georgina Hayden shows how to make food look as good as it tastes. Plus, chefs reveal their top techniques and we find out what makes a recipe go viral.