Crispy Duck Spring Rolls With Barbecue Sauce

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Great British Chefs
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

2 Gressingham duck breasts, thinly sliced

3 tsp of sesame oil

250 g of peppers, mixed, de-seeded and finely sliced

1 carrot, finely sliced

2 small red chillies, finely chopped

2 tsp of root ginger, peeled and chopped

1 garlic clove, minced

1 tsp of Kikkoman soy sauce

75 g of mangetout, thinly sliced

175 g of beansprouts

25 g of sesame seeds

1 lemon, zest and juice

1 lime, zest and juice

1 orange, zest and juice

2 tbsp of olive oil

200 g of peppers, de-seeded and finely diced

25 g of sesame seeds

25 g of cayenne pepper

1 small red chilli, finely chopped

4 shallots, small dice

20 g of honey

2 tbsp of Maille red wine vinegar

2 tbsp of balsamic vinegar

275 ml of Knorr Chicken stock

4 spring roll sheets

1 egg, beaten

vegetable oil, for deep-frying

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