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Duck spring rolls
Harry Weir and Brian Clarke

Crisp duck spring rolls with Asian barbecue dip

This recipe from Wade Murphy of 1826 Adare is well worth the effort.

Serving: 4
Time: 1hr 30mins +
Difficulty: Medium


  • 4 sheets spring roll wrapper
  • 1 egg, beaten
  • Pea shoots, to garnish
  • Cornflour, to dust

For the barbecue sauce:

  • Vegetable oil
  • ½ white onion, finely chopped
  • 2 cloves garlic, peeled and chopped
  • ¼ teaspoon fennel seeds, toasted and ground
  • ¼ teaspoon cumin seeds, toasted and ground
  • 2 whole cloves, crushed
  • ½ teaspoon chilli flakes
  • 100g tomato purée
  • 100ml white wine vinegar
  • 50g local honey
  • 50g golden syrup
  • 50g Worcestershire sauce
  • 2 tablespoons teriyaki sauce
  • 100g Dijon mustard
  • 50ml dark soy sauce
  • 100g hoisin sauce
  • 2 tablespoon chopped thyme
  • 1 tablespoon chopped rosemary
  • 2 shots Nespresso ristretto coffee

For the filling:

  • 3 teaspoons sesame oil
  • 1 large carrot, finely sliced
  • 1½ red chillies, finely chopped
  • 2 teaspoons fresh ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 2 teaspoons soy sauce
  • 250g cabbage leaves, finely sliced
  • 3 confit duck legs, meat removed from the bone
  • 20g toasted sesame seeds
  • 2 tablespoons mirin
  • 1½ limes, juice and zest
  • 2 tablespoons fresh coriander, chopped


  1. First, prepare the barbecue sauce. Take a heavy-based saucepan and place on a medium heat. Add a little vegetable oil and warm.
  2. Add the onion and garlic and cook slowly until soft but without any colour. Add the toasted and ground spices and cook for three to four minutes, stirring all the time to make sure they don’t catch and burn.
  3. Add the rest of the ingredients and bring to a simmer. Cook over a low to medium heat for 40-50 minutes. Make sure you stir regularly so it doesn’t burn at the bottom of the pot.
  4. Remove from the heat and blend in a food processor or using a hand blender till smooth. Place in an airtight container and refrigerate until needed.
  5. Next prepare the confit duck filling. Heat the sesame oil in a large saucepan (or preferably a wok if you have one). Add the carrots, chilli, ginger and garlic and cook for two to three minutes.
  6. Add the soy sauce and cabbage and cook until the cabbage has wilted but still has a slight bite to it, approximately five to six minutes.
  7. Finally add the confit leg meat, sesame seeds, mirin, juice, zest, and coriander and mix thoroughly. Remove from the heat and cool immediately. Be light of touch when you’re mixing in the meat as you want it to stay in chunks.
  8. Heat a deep fat fryer to 180°C. Take four spring roll sheets and brush with the beaten egg. Spoon a good portion of the cool confit mix into the centre of the pastry. Roll tightly and then tuck in the sides before you reach the end. Repeat this three times with the other wrappers. Dust the rolls with a little cornflour before cooking.
  9. Deep fry the rolls in the preheated fryer until golden brown all over. Remove onto kitchen paper. At this stage, you can cut the spring rolls at various angles or just leave whole if you’d prefer.
  10. Serve with the barbecue sauce that was made earlier and garnish with some pea shoots or coriander leaves.

    Recipe from Wade Murphy of 1826 Adare 

Get more duck recipes, tips and tricks here


It is important to keep the spring rolls wrappers covered with a damp tea towel until just before rolling.