Duck, leek and Ballymaloe Cranberry Sauce spring rolls



Makes 8 small rolls
• 8 sheets of filo pastry (30/40cm)
• 1 duck breast, skin removed and chopped into tiny cubes
• 1 medium leek, sliced finely
• I clove garlic, finely chopped
• 3 heaped tbsp Ballymaloe Cranberry Sauce
• Thumb sized piece of ginger, finely grated
• Salt and pepper to taste
• Dash of olive oil
• Few tbsp melted butter (for pastry)


Heat the olive oil and fry the seasoned duck over a high heat until lightly browned. Remove from the pan and set aside. Add the leek and garlic to the pan and sweat over a low heat for about 15 minutes. Return the duck to the pan and add the ginger. Fry gently for a few minutes before adding the Ballymaloe Cranberry Sauce. Mix well, check the seasoning and allow to cool. To make the rolls, take 2 sheets of pastry, laying one sheet on top of the other. Brush the top layer with a little melted butter then cut each sheet into 2 long strips (15/40 cm). Place a heaped tablespoon of the mixture at the top of the strip, leaving the edges free. Begin rolling, stopping half way to fold in the pastry edges. Brush the folds with a little butter then continue rolling, sealing them well. Brush the whole roll with a little melted butter. Repeat with the rest of the rolls. Bake in a preheated oven at 200 C/400F/ Gas 6 for about 15—20 minutes or until golden and crisp. Serve with a little Ballymaloe Cranberry Sauce.

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