Method:
1 Process the duck breast, artichoke, herbs, onion and cinnamon in a food processor until smooth, season with salt and pepper.
2 Lay 1 sheet of fillo pastry on a flat work surface. Brush with a little melted butter. Place another sheet of fillo on top. Repeat with butter and the fillo so you have three fillo layers.
3 Spoon half the mixture in the centre of fillo, fold the edges in and roll up to secure the filling. Brush pastry with butter. Repeat with remaining fillo, butter and duck mixture. Place onto baking tray lined with baking paper. Bake for 10-15 minutes or until golden and crisp.
4 Whisk the fetta and stock together until smooth.
5 Arrange the spring rolls on a plate and drizzle with the fetta dressing to serve