⁣1. Dice the banana shallot and chilli, add the five spice and then sweat off until nice and soft.
2. Add the brown sugar, vinegar and soy sauce and reduce until the liquid starts to thicken.
3. Add the Chicken Stock, bring to the boil, then thicken with No1 Beef Gravy Mix until you get the required consistency.
⁣4. Peel and dice the carrot and place in a pan with the Essential Cuisine Chicken Stock, cumin seeds and potato.
5. Cook until nice and soft then use a blender to purée the carrot and potato.
6. Keep the stock and add gradually until you get the required texture.
7. Pass through a sieve to get rid of any lumps.
⁣8. Place the duck leg in the vegetable oil and gently simmer without any colour for 4 hours.
9. Once the meat is tender remove from bone and roughly chop the meat, then add half of the finely chopped chilli to the duck leg meat.
10. Finely chop the bok choi and also add this to the mix with the five spice, check for seasoning and add if required.
11. Place the mix in the middle of one of the sheets and brush around with the beaten egg.
12. Roll into a spring roll, making sure to fold the sides in to prevent the mix from escaping, then deep fry until pastry is golden brown.
13. ⁣Season the duck breasts with the five spice and salt and pepper, then place in a hot pan skin side down until the skin is nice and crisp.
14. Turn over and start cooking through on the other side, once sealed off place the duck breast in the oven, skin side up for 6 minutes on 200 degrees.
15. Take the duck out of the oven and leave to rest. Boil the noodles for 2 minutes and remove from the water and season.
16. Gently fry the bok choi until its nice and tender.
Serve up and enjoy