Duck Spring Rolls with Fig Jam - By Chef Coco Reinarhz

by - Chef Coco Reinarhz



  • 1 x Whole duck (breast removed)
  • 3 Litres Duck fat
  • 4 x Bay leaves
  • 1 x Onion chopped
  • 50g Fresh ginger
  • Spring roll pastry                                
  • 2 Litre Oil  for Deep Frying




  1. Place duck fat in a deep oven tray and melt in the oven @ 180°C
  2. Add bay leaves, onion and ginger
  3. Rinse the duck and add to the oil
  4. Cover in foil and put in a preheated oven
  5. Cook for 3hours at 110°C until the meat is soft and falling of the bones
  6. Remove all the meat from the whole duck season and add some fig jam to taste
  7. Wrap into a spring roll
  8. Deep fry until golden brown
  9. Serve with remaining fig jam on the side


Fig Jam: 

  • 1Kg fresh figs
  • 2 cups sugar
  • 2 cup water



  • In a deep pot, Bring to the boil all ingredient until liquid is cooked to half
  • Puree into jam
  • And reduce at a very low heat until you get jam consistency


Bon Appétit


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