SPRING ROLL OF DUCK WITH SPICY STIR FRIED VEGETABLES, PESTO AND SWEET CHILLI COUSCOUS, PINEAPPLE AND SPRING ONION SALSA
serves 4

© At home in Renvyle by Tim O’Sullivan, 2005

Ingredients:

2 Duck Legs

150g (6oz) Stir Fry Vegetables

Peppers

Bean Sprouts

Cougettes

Aubergines

Green Cabbage

25g (1oz) Grated Ginger

¼ pt. Chicken Stock

8 Spring Roll Pastry Sheets

50g (2oz) Pesto

25g (1oz) Sweet Chilli Sauce

100g (4oz) Couscous

½ Fresh Pineapple (diced)

75g (30z) Spring Onion (diced)

50g (2oz) Tomato (diced)

8 Whole Chives

Juice of 2 Limes

2 tbsp Olive Oil

Method:

Cook duck leg for 2 hours. Remove meat and cut into strips. Stir fry vegetables and ginger, add duck meat and leave to cool.

Soak cous cous in ¼ pint of chicken stock. When stock is absorbed add pesto and sweet chilli.

Wrap duck and vegetables in pastry and shape into rolls. Seal the pastry with a little water, cook in hot oil for 4 minutes. Keep warm.

For the Salsa: mix pineapple, onion, tomato, chives, lime juice and olive oil.

To Assemble Dish

Place a ring of couscous on the centre of the plate. Place a spring roll on top. Pour the salsa around the base of the plate. Garnish with diced tomato and beetroot and some pesto. Place a sprig of rosemary on top of couscous.