Graham Beck | Recipes | Duck & Cherry Spring Rolls Served with Graham Beck Brut Rosé Non-Vintage
Duck & Cherry Spring Rolls Served with Graham Beck Brut Rosé Non-Vintage
Ingredients
- 2 duck breasts
- Maldon salt
- 125ml (1/2 cup) Graham Beck Brut Rosé NV
- 30ml (2 tbsp) cherry jam
- 30ml (2 tbsp) hoisin sauce
- 2 carrots, peeled and sliced into thin matchsticks
- 1/4 cabbage, thinly sliced
- 2 salad onions, thinly sliced
- 6 spring roll pastry sheets
- 1 egg, whisked in a small bowl
- 1 L of sunflower oil for deep-frying
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