Vietnamese duck summer rolls

1 Set the oven to 200 degrees.

2 Cook the duck legs in the hot oven for 20 minutes until they are very crisp. Keep any residual fat for roast potatoes for another time.

3 Remove the meat and skin from the duck and chop it all, including the skin, into ½cm pieces then turn them in the hoisin sauce and set aside.

4 Peel the cucumber, quarter it lengthways and deseed it. Cut into thirds and then into thin batons and put into a large bowl.

5 Peel the carrot into thin strips with a vegetable peeler and add to the cucumber. Tear the lettuce and add to the mix.

6 Add the sesame oil and sushi seasoning, then mix everything together.

7 Have all your ingredients ready in front of you.

8 Take a large bowl of hot water and, one by one, immerse a sheet of rice paper in the water for 10 seconds or so until it’s soft. Shake any excess water off and lay on a board in front of you.

9 Taking care not to overfill, put some vegetables along the centre of the roll then top with a little duck, followed by some pickled ginger, whole chives and coriander leaves. You need to divide judiciously so you don’t run out of anything for the last few rolls. It’s easy to get carried away .

10 Fold the rolls as per packet instructions and put on a tray but don’t let them touch each other or they will stick. Eat as soon as you can while they are crunchy and fresh.