duck confit spring rolls - serves 4

4 confit duck legs, meat shredded
2 tbsp vegetable oil
1 piece of ginger, finely chopped
2 cloves of garlic, finely chopped
1 fresh red chilli, finely chopped
1 small Savoy cabbage, shredded
1 bunch spring onions, finely sliced
1 tbsp sesame seeds
100 g rice vermicelli (boiled in water for 5 minutes and well drained)
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp mirin, optional
1 handful coriander, finely chopped
4 spring roll wrappers

Fry the ginger, garlic and chilli in the oil in a wok on a medium heat. Before they colour add the spring onion and cabbage and stir fry until everything starts to wilt.

Add the sesame seeds and toss. Cook for a further few minutes.

Add the noodles and all the rest of the ingredients except the duck, stir to mix well, remove to a bowl and allow to cool to a temperature where they can be handled.

Wrap a layer of the mixture and a layer of duck in the spring roll wrappers and deep fry at 170C in vegetable oil until golden brown and crispy.

Serve with sweet chilli sauce.