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Tuesday 10 May 2011

Sluttishly Savoury: Duck, Rhubarb and Ginger Summer Rolls

I love duck; it has to be my favourite meat, especially crispy shredded duck, beautiful blushing duck breasts and delicious whole roasted duck. For this recipe I utilised the rather reasonably priced duck legs, you can buy these in the supermarkets along with fresh and seasonal ingredients (so they're cheap and as at their best) rhubarb and watercress. This is a dish for sharing and for everyone to get involved with. Everyone loves a crispy duck, the wonderful theatre and ritual of pancakes, picking, piling and rolling. This dish takes inspiration from that traditional Chinese dish, one of my favourites, with a fresher, summer vibe (yeah man!).

Serves 2 or more, multiply for a bigger party

You’ll need:

  • 2 duck legs
  • 2 sticks of rhubarb
  • Stem ginger in syrup
  • Watercress
  • Spring onions (optional)
  • 1 large orange
  • 2 dessert spoons of sugar
  • Rice paper wrappers (Chinese or Vietnamese supermarket are your source, some big supermarkets sell them now or there is always online but I totally recommend taking a trip to your nearest Chinese supermarket, so many goodies and fantastic for cheap and good quality equipment too)
  • Hot water

Make it!

  • Cut the rhubarb into one and half inch long pieces, place in a roasting tray and top with a tablespoon of syrup from the ginger, the sugar and the juice of half your orange.
  • Roast in a hot oven (200 degrees) for about 10/12 min until the rhubarb is cooked but still holding its shape. Drain the juices into a saucepan, (you’ll need these later to make the sauce), and slice the rhubarb into matchsticks. Chop one nugget of stem ginger and mix with the rhubarb, set aside in a bowl ready for the banquet to begin later.
  • Turn the oven up to 220 degrees and place your duck legs on a baking tray. Salt the legs generously to ensure a crispy skin and then roast in the oven for 45/50 min.
  • Whilst the duck is cooking, squeeze the other half of the orange into the pan of juices and bring up to the bubble just before the duck is ready and pour into a little ramekin or serving dish.
  • Bung your watercress in a bowl and shred your spring onion if you’re having it. Get your pack of rice paper wrappers and add to the array of accompaniments. Add a bowl of hot water.
  • When your duck is ready, shred with a spoon and fork and serve all together and get making.

  • Immerse the rice paper in the water for about 10 seconds until wet and pliable then fill with duck, watercress, rhubarb and ginger, and a drizzle of sauce. Wrap, maybe dip in some more sauce and devour!


  1. That looks and sounds lush *dribble*.
    I will be trying this recipe out asap!

  2. Ooh rhubarb and duck? That's one unusual combination I have to try.

  3. Thank you, glad you like the sound of it, more to come!

    Emma, let me know if you try it, it's a really good combination, a bit like mackerel and rhubarb, the richness of the duck works well with something sweet and slightly acidic.

  4. This looks lovely and I would love to make it at some point, but sometimes I have trouble getting halal duck. What other meat do you suggest that would go great with this?


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