Recipe for duck, ginger and peanut spring rolls with ginger dipping sauce

Peter serves these spring rolls as canapés.

Makes 12-15

2 large duck legs

approx 500-600g (18-20oz)

2 tsp salt

2 ‘thumbs’ of ginger, peeled and finely minced

100g (3½oz) roasted peanuts, roughly chopped

1 cup coriander leaves

8 spring onions, finely sliced

10 x 15cm (6in) square, spring wrappers

1 egg, beaten, to seal the wrappers

300ml (10fl.oz) soy sauce

50ml (2 fl.oz) cider vinegar

50ml (2 fl.oz) light honey

Put the duck legs into a saucepan, cover them with cold water, add the salt, bring to the boil and simmer rapidly for 60 minutes. Remove from the heat and leave the meat to cool in the liquid.

Remove and discard the skin, then take the flesh off the bones and shred it finely. Mix it with half the ginger, all of the peanuts, the coriander and spring onions, then taste for seasoning.

Separate the spring roll wrappers, then stack them on top of each other to prevent them drying out (best at room temperature). Have them in front of you in the shape of a diamond. Brush the egg-wash along the corner furthest away from you, then place a heaped tablespoon or so of duck mixture, shaped into a fat sausage, running left to right in the centre. Roll the edge closest to you tightly over the filling, then fold each side (left and right) over it, overlapping slightly. Roll it away from you towards the egg-wash until you have a firm, sealed spring roll. Place on a tray lined with clingfilm. Continue until you have used all the mixture.

Ginger dipping sauce: put the remaining ginger, the soy, vinegar and honey into a saucepan. Simmer to reduce by half, then strain. Deep-fry the rolls in oil at 180C, 6-8 at a time, until golden.