Great British Chef Andy Waters gives these duck spring rolls a lift with a punchy BBQ sauce. Recipe courtesy (Serves 2)

Step By Step Instructions

  1. Start with the barbecue sauce. Heat the olive oil in a wok and add peppers, sesame seeds, shallots, cayenne and chilli. Cover and sweat over a medium heat for 5 minutes.  
  2. Next, add the honey, red wine vinegar, balsamic and chicken stock and bring to the boil. Gently simmer until reduced by half and remove from heat. Transfer to a jug and keep warm. 
  3. Start the filling by cleaning and drying the wok. Place on a medium to light heat and add the duck. When the fat starts to render, remove the duck from the wok with a slotted spoon and wipe the wok clean. 
  4. Heat the sesame oil in the wok and add the peppers, carrot, chilli, grated ginger and soy sauce. Stir fry for 2-3 minutes.
  5. Next, add the garlic, mangetout, beansprouts, sesame seeds, citrus zest and juice and heat until the duck is cooked through. Combine well and transfer into a bowl, wipe the wok clean. 
  6. Heat the deep fryer or large pot of oil to 180°C.
  7. Lightly brush the spring roll wrappers with the beaten egg. Spoon the stir-fried mixture into the centre of each one and roll up, tucking in the ends before you make the final layer .
  8. Deep-fry the spring rolls until golden brown, remove with a slotted spoon and drain on kitchen roll. Serve immediately with the barbecue sauce.


  • I always make gravy using the water i save from boiling swede. Its sweet and tastes fantastic. So boil your swede then simmer your giblets in the swede water for an extra special gravy

    Nick Stevenson

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