Duck Spring Rolls - Food fest s04e3/8

Hi I'm Jonny, welcome back to my Food Fest series. In this episode I'm going to show you a great little skill to have, duck spring rolls. [music] First job, what I need you to do, wack it on full, load of vegetable oil in a pan. If you've not go a deep fryer, obviously. get it on hot, I need it raging hot. Next, spring roll sheets, I need them open and I need a damp cloth on the top. This is so they don't dry out and they're reusable. We've got confit duck, you can buy this from your Chinese shops already confit. It comes in a tin, loads of fat in there, just reheat it and we just shred it up there. I've chopped up some veg, just a little bit of brunoise of carrots, spring onion. brunoise is a fancy word for dice. Give it a mix. This is so simple, so easy to do and yet so satisfying and delicious. Give it a mix, taste the season. What's it need? Definitely needs just a touch a salt but be careful though, duck is quite a salty meat. Then we can start getting creative. Want you to gt an egg, just give it a whisk. And just to make sure you don't miss anything, make sure you look at the description box. You're not going to miss anything because it's so easy to do. Okay, so dry your surface. So what I say to people, it's really kind of a hypocritical thing to say, when you're taking this thing off you have to be hard and firm yet gentle so you've got to have fairy fingers but you've got to force it off at the same time or you're never going to do it. Put that down, this is where you need to work fast. Damp cloth over the top, get your mix and lay it out there. Just get yourself your egg, brush that side and there, roll it over, press down. I need it really pressed down firm. I want no air in there. The next stage, we go here. We do the sides. Same again, fold over, no air. Air is not our friend here. If you have air in anything butter, pastry, it's going to burst in there and it's going to be a mess, absolute mess. So there we go, roll it up, make sure you push it down and that is a perfect, very neat spring roll. Oil hot, put it in. How quick. How simple. So I've cooked them all so nice, golden brown. Depending on how hot your oil is it can be two to three minutes in there. So get your oil raging hot and that's what you should get. Perfect, uniformed, really neat, really tidy, amazing spring rolls. Homemade Hoisin sauce is so easy to do, it's so simple. You don't need to go to the shop and buy it. You can make a big batch, freeze it, stick it in the fridge and have it whenever you want. So two tablespoons of white wine vinegar, sesame oil, four, soy sauce, two, sesame seeds, honey, I'd say about one tablespoon, peanut butter, one and a half and we're just going to give this a mix. So I've done. And I mix it for say right around five minutes. It will start to thick. If it curdles, if it starts to get a bit lumpy, do not worry, just keep whisking, increase the speed. Just increase the speed and keep going and I promise you it will go to this lovely texture. If you like the recipe, leave comments, let me know what you think or let me know how you added. You don't always have to go spring rolls, carrots and duck. Maybe out maybe some crab or maybe hit me with some anything else. You can have braised chicken. You can have pork. Pulled pork spring rolls. Anything in your fridge. Leave some comments. Make sure you hit the subscribe button because there's going to be plenty more where this came from. So now you've got your spring rolls, position them however you want. If you want to be fancy. So that people is my quick, really simple, amazing duck spring rolls. Great skill to have. Hope to see you back next time. [music]