put the remaining ginger, the soy, vinegar and honey into a saucepan. Simmer to reduce by half, then strain. Deep-fry the rolls in oil at 180°C, 6-8 at a time, until golden. Put the duck legs ...

ginger and spring onions in a dry frying pan over a medium heat. Dry fry until you start to smell the sweet aroma of the spices. Once blanched, cool the duck down by running under cold water ...