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.