3 Duck Legs

2 Star Anise

½tsp Chinese Five Spice

½tsp Jars of Goose Fat

1 Pack of Vietnamese Rice Papers

Bunch of Mint

Bunch of Coriander

Cucumber, cut in half and then into thin long strips

Lucinda Hamilton brings a flavour of summer to the table with her recipes for heavenly canapés

  1. Smear the duck legs with the spice.
  2. Place in a shallow roasting tin and cover with the goose fat.
  3. Cover with foil and cook in oven at 140°C for a couple of hours.
  4. Remove from oven and drain all the fat (it can be reused so put it back in the clean jars and refrigerate until required).
  5. Turn up the heat of the oven to 220°C.
  6. Pat the duck legs dry and place in a baking tray and crisp up in really hot oven until golden-coloured and very crispy.
  7. Remove from oven and shred meat off the bone with two forks as soon as possible. Discard the bones and keep the shredded flesh.
  8. Mix 1½ tbsp plum sauce and 1½ tbsp hoisin sauce into the shredded meat.
  9. Get all your ingredients prepared and to hand, with a shallow dish of warm water and some kitchen towel.
  10. Submerge one rice paper in water until it is soft. Remove and drain on kitchen paper and then turn over.
  11. Place a couple of mint leaves along the middle. Place 3-4 coriander leaves along the middle. Spread 1 large teaspoon of meat on top of the herbs. Place 3-4 strips of cucumber alongside the meat
  12. Fold the edge of the paper closest to you over the filling quite tightly. Fold in the sides and then roll up tightly to make a neat parcel.
  13. Refrigerate until ready to serve with dipping sauce. Bring rolls up to room temperature before serving.

For the Dipping Sauce mix together

  • 3 tbsp plum sauce
  • 3 tbsp hoisin sauce
  • 1 tsp sweet chilli sauce

  • words:
  • pictures: David Merewether

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