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  • The Australian Women’s Weekly Food

    FLAVOUR FACTOR

    Jun 01, 2020 4 minutes

    DUCK & PINEAPPLE SPRING ROLLS

    PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 4 (MAKES 12)

    2 tablespoons brown sugar
    1 teaspoon chinese five spice powder
    1 tablespoon finely grated fresh ginger
    2 cloves garlic, chopped finely
    1 teaspoon soy sauce
    4 duck breasts (600g)
    1 medium red capsicum (200g), chopped finely
    2 cups (300g) fresh pineapple, chopped (see Notes)
    1 star anise
    1 tablespoon rice wine vinegar
    1 tablespoon sweet chilli sauce
    1 tablespoon lime juice
    12 x 16cm round rice paper sheets
    1 bunch garlic chives
    50g pea shoots

    1 Preheat oven to 200°C/ 180°C fan.

    2 Combine sugar, five spice, ginger, garlic and soy sauce in a small bowl.

    Trim excess fat and sinew from duck; score the skin in

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