For the duck spring rolls, preheat the oven to 170C/325F/Gas mark 3.
Sprinkle the duck legs with the star anise and roast in the oven for 1-1½ hours until cooked. Drain off the fat and set aside to cool.
Once the duck has cooled, shred the meat and place in a bowl with the hoisin sauce, honey, soy sauce, ginger and stir until well combined.
Lay the spring roll wrapper on the board and wet the edges. Place the mixture in a line down the centre at the end closest to you. Lay the spring onion and cucumber on top of the mixture, fold in each end of the wrapper, then roll the spring roll into a cylinder shape.
Heat the oil in the deep fat fryer or deep saucepan until very hot (caution: hot oil can be dangerous. Do not leave unattended). Fry the spring rolls for 2-3 minutes, then drain on kitchen paper before serving.
For the crab dim sum, place all the crab dim sum ingredients apart from the dumpling wrappers in a medium bowl and mix together.
Press your thumb and index finger together at the tips to make a circle. Take a dumpling wrapper and place it in over the circle, just so the wrapper slightly overlaps your thumb and finger.
Place a teaspoon of crab mixture in the centre of the wrapper and push the sides up and around the filling, so the top is still exposed (don't enclose the dumpling completely).
Place the dumplings into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the crab mixture is completely cooked through. Remove from the steamer and serve immediately.
For the prawn wontons, place the prawn wonton ingredients except for the wrappers in a medium bowl and mix together.
Place the prawn mixture off-centre in the wonton wrapper, wet the edges and fold over to form a triangle shape and fold in both opposite corners.
Gently lower into a deep fat fryer and fry for 2-3 minutes. Drain on kitchen paper before serving.
For the tamarind dip, stir together the cornflour with 2 teaspoons of water and set aside.
Place the rest of the tamarind dip ingredients in a small pan and simmer until the volume of the liquid is reduced by half. Stir in the cornflour mixture stir until thickened. Transfer to a small serving bowl.
For the vegetable dipping sauce, place all the vegetable dip ingredients in a medium saucepan and simmer for 10 minutes or until the sauce is has a syrupy consistency.
To serve, place the crab dim sum, prawn wontons and duck spring rolls on a plate, sprinkle with the chilli and spring onions and serve with the tamarind and vegetable dipping sauces.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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