3 Tbsp Sea Salt
1 tsp Chinese Five Spice
1 Whole Duck
16 Sheets Spring Roll Pastry
1 Tbsp Flour for dusting + extra
8 Spring Onions, finely sliced
3 Tbsp Coriander Leaves
Oil for deep frying
For the Hoisin Sauce
1 tsp Finely chopped Garlic
1 tsp Ginger finely chopped
4 tsp Sweet Potato finely chopped
Vegetable Oil for roasting
2 Cups Orange Juice
2 Cups Guava Juice
3 Tbsp each of Soya Sauce and Rice Vinegar
1 ½ Tbsp Sesame Oil and 1 tsp Honey
1 ¼ Cups Hoisin Sauce
- Mix the salt and five-spice powder and rub all over the duck. Leave for 12 hours.
- Preheat the oven to 150°C. Loosely cover the duck in foil and roast for 2 hours, or until the meat is starting to fall off the bone. If it’s not tender enough, roast for a further 30 minutes.
- Turn the duck onto its breast and turn up the oven to 200°C.
- Roast for 20 minutes, or until the skin is crispy. Repeat on all sides. Remove from the oven and cool for 30 minutes.
- Lay a spring roll pastry sheet on a lightly floured surface. Flake off a bit of the crispy duck breast meat, some of the crispy skin and a little leg meat. Place in a small pile in the centre of the pastry sheet, about two thirds down.
- Spread a little of hoisin dressing (see below) on the meat and top with some spring onion and coriander. Mix a little flour with some water to make a paste.
- Fold the two edges of the pastry sheet into the centre. Fold up the bottom edge and roll into a cigar shape using flour paste to secure the edges.
- Repeat with the remaining pastry sheets and filling. Deep fry the spring rolls in hot oil, or until golden
- To make the hoisin sauce, toast the garlic, ginger and sweet potato in a little vegetable oil until golden.
- Meanwhile, on the stove top, reduce the fruit juices to a light syrup. Pour over the toasted garlic and ginger. Add the remaining ingredients and blend.
- Allow to cool, then chill until required.