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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! ”


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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.