• 1 leg Confit of Duck
  • 1 tbsp sesame oil
  • 1 jar of mixed stir fry vegetables or chop suey mix
  • 1/2 100g pack of vermicelli rice noodles
  • Pinch of dried chilli flakes (optional)
  • 8-10 sheets of Brick pastry
  • Sesame oil for brushing
  • 1 tbsp sesame seeds
  1. First prepare your Confit leg of duck according to cooking instructions. I use a microwaveable leg which takes just 7 minutes. Once cooked, shred the meat off the bone.
  2. Pre-heat your oven to 200C/180F/350F. Prepare your rice noodles according to the packet instructions. Once cooked, drain and using a pair of scissors, roughly cut the noodles up into smaller lengths.
  3. In a frying pan, heat your sesame oil and add your drained stir fry vegetables. Then add your noodles, chilli flakes if using, and shredded duck. Stir fry for a few minutes and season. Take off the heat.
  4. Cover a baking tray with tin foil and brush the sheet with sesame oil.
  5. Take a sheet of Brick pastry and fold in half and cut along the fold. Then fold the 2 pieces in half again to make quarters and cut along the fold. This should give you 4 quarters of pastry.
  6. With the longest edge at the bottom, lay roughly 2 teaspoons of the filling along the length. Try to make sure that you have some duck in the mix along with a little noodles and vegetables. Do not over fill. Then fold in the two sides and roll up, a bit like wrapping a present, to make your spring roll. Lay the roll with the loose end down onto the foil covered tray. Continue making rolls until all your filling is used. The number of rolls you make will vary depending on how full you make them.
  7. Brush each spring roll lightly with sesame oil and sprinkle them with sesame seeds. Bake in the oven for 15-20 minutes, turning twice, until nicely golden. Serve with some dips. I used Hoisin and Yakitori.