Yesterday, I found a couple of chinese duck breasts (already cooked) lurking in the bottom of the freezer. I also found some spring roll pastry. Today, I am pondering what to do with the pairing. I am concious that the obvious thing to do, is to put some shreaded duck with spring onions and maybe a little ginger and carrot, into the pastry wrapper, fold it up and deep fry it. Then serve it with some hot chinese dipping sauce.
I don't want to go whole heartedly (although I probably should) down the salady route. Perhaps there is a middle way?
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