This dish is ideal for meat eaters and vegetarians.
I wasn’t working today so had a bit of extra time to try something different for dinner. I had a couple of Chinese half ducks (Gressingham) in the fridge that I needed to use. So what to do?
Apart from eating the duck the traditional way with the pancakes and sauce provided in the pack, one of my favourite things to do with the duck is to do a noodle stir fry but as I had some plain cooked rice in the freezer from a left over cook, I decided to try a duck fried rice. Fried rice is best made using cold or even better frozen rice.
I have also wanted to do the Spring Rolls for a while and thought they would be a good accompaniment to the fried rice so popped to the shop for a few extra ingredients.
You could say I winged this cook but it all turned out delish and the family gave it a 10/10.
One of my daughters is vegetarian so this meal can suit both preferences. I kept the spring rolls vegetarian and served rice to her once it had cooked and then added the duck for the rest of the family. As the duck is already cooked you just need to add and warm it through.
Healthy Spring Rolls
You will need …
- Filo pastry sheets
- 2 cups of shredded cabbage (I used Chinese cabbage)
- 1 cup of carrots julienne or matchstick
- Bag of cooked rice noodles (vermicelli style)
- ½ cup of thinly sliced bamboo shoots
- 1 tbsp Garlic & ginger paste
- 1 tbsp Light soy sauce
- ½ tsp Chinese Five Spice
- Sesame seeds
- Preheat the oven to 200 degrees.
- In a large bowl mix together the rice noodles, all the vegetables, garlic & ginger paste, five spice and light soy sauce. Have a little taste and add the seasonings accordingly. Don’t forget you will be dipping them into a sauce so no need to over season.
- Lay the filo pastry on a clean work surface and cut in half.
- Spoon the mixture along the short side of the pastry and brush the edges with a little oil. Fold in and roll up and place on a baking tray.
- Once all rolled and on the baking tray brush a little more oil onto each roll and then sprinkle with sesame seeds.
- Place in the oven for about 20-25 mins but keep a close eye on them so they don’t brown too much.
- Enjoy with a sweet chilli sauce dip, soy sauce or any dip of your choice.
Duck Fried Rice
You will need …
- Cooked rice, preferably frozen.
- Chinese style duck
- Spring onion
- Frozen peas
- Carrot (julienne or matchsticks)
- Shredded cabbage
- Garlic (I use the frozen diced garlic and take a guess on how much but normally a very large tablespoon or more if wanted)
- Sesame oil
- Rice Wine Vinegar
- Light Soy Sauce
- Dark Soy Sauce
- Cook the duck according to the instructions. Once cooked and cooled shred the duck and keep to one side.
- Prepare all your ingredients. This is a quick cook so having the ingredients ready and to hand results in a successful dish.
- I prepped extra carrot and cabbage from the Spring Roll recipe and added a cup of frozen peas, half a small tin of sweetcorn and sliced about 4-6 spring onions.
- Heat the wok so it is very hot and then about a third of the way up the wok add some sesame oil around the pan so it falls back into the base of the wok.
- Now add your spring onion, garlic (ginger too if wanted) and fry for 30 seconds or even less. Just don’t let it go crispy or burn.
- Now add your veg for another 30 seconds (if adding ham to my rice I add now too).
- Now add your cold/frozen rice and mix together with all the other ingredients in the wok.
- Once you have done this add your soy light and dark. Again, add to your taste but I would add more light than dark and a few splashes of rice wine vinegar. An alternative to the rice wine vinegar could be Shaoxing wine which is a Chinese cooking wine, a bit sherry like. I also add one packet of hoisin sauce from the Gressingham package.
- Cook to ensure the rice is steaming hot and cooked throughout.
- At this point serve the vegetarian.
- Now add your cooked duck meat and heat throughout and then serve.