Makes 10

Ingredients
200g duck leg
5 sheets of spring roll pastry
10g orange marmalade
For the vegetable tagliatelle
30g onions
30g carrots
30g zucchini
For the orange marmalade
50g oranges, thinly sliced
15g sugar
1cm of cinnamon stick
1 star anise

Method

Vegetable tagliatelle

Cut the zucchini, carrots and onions into long, thin strips. Pepper the ribbons and sauté for a few minutes until cooked.

Duck confit

Place the duck, skin side down, in a skillet over medium heat, together with thyme, a bay leaf and garlic.

Cook until the fat renders and the skin browns (15 to 20 minutes). Put one layer of meat in a small casserole and add enough lard or chicken stock to cover the duck. Cover the casserole and simmer for 90 minutes. Cook until the duck has rendered all of its fat and the meat falls off the bone.

Orange marmalade

Dissolve the sugar in a little water and caramelise, add the thinly sliced oranges, cinnamon stick, star anise and cook until most of the liquid has evaporated and thickened.

Flake the duck and mix with the vegetables and the marmalade. Cut each spring roll pastry sheet into four squares, lay two pieces on top of each other, brush with egg whites, fill with the duck, fold into a bundle and fry till golden.

Emanuel Aquilina is an Executive Chef at Coastline Hotel, Salina Bay.