DUCK & PINEAPPLE SPRING ROLLS
PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 4 (MAKES 12)
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2 tablespoons brown sugar
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1 teaspoon Chinese five-spice powder
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1 tablespoon finely grated fresh ginger
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2 cloves garlic, chopped finely
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1 teaspoon soy sauce
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4 duck breasts (600g)
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1 medium red capsicum (200g), chopped finely
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2 cups (300g) fresh pineapple, chopped (see Notes)
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1-star anise
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1 tablespoon rice wine vinegar
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1 tablespoon sweet chilli sauce
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1 tablespoon lime juice 12 x 16cm round rice paper sheets
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1 bunch garlic chives
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50g pea shoots
1 Preheat oven to 200°C/ 180°C fan.
2 Combine sugar, five-spice, ginger, garlic and soy sauce in a small bowl.
3 Trim excess fat and sinew from duck; score the skin in a fine criss-cross pattern. Rub 1 teaspoon sea salt into the skin. Place on a plate; spoon the sugar mixture over the duck.
4 Cook capsicum, pineapple, star anise and vinegar in a small saucepan over a medium heat for 5 minutes or until capsicum is soft and the pineapple lightly golden. Transfer to a bowl; stir in the chilli sauce and juice.
5 Place duck, skin-side down, in a large non-stick frying pan over medium-high heat; cook for 3−5 minutes or until skin is browned. Place, skin-side up, on a medium oven tray; roast 10 minutes. Cool. Slice thinly.
6 To assemble rolls, dip 1 rice paper round into a bowl of warm water until soft; place on a board covered with a clean tea towel. Top with 2 garlic chives, some pea shoots, sliced duck and a generous spoonful of pineapple relish. Fold and roll to enclose.
هذه القصة مأخوذة من طبعة Issue 61 2020 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 61 2020 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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