Duck Spring Rolls With Dipping Sauces Recipes

DUCK SPRING ROLLS WITH DIPPING SAUCES

Steps:

• Heat in a saucepan all Rhubarb Cherry sauce ingredients for 5-10 minutes till rhubarb is tender.
• With a hand blender blend till smooth.
• Place in a small bowl garnished with scallions.
• Set aside.
• Heat all peanut sauce ingredients till blended about 30 seconds in the microwave.
• Place in small bowl and garnish with peppers.
• Set aside.
• In a bowl of room temperature water soak spring rolls to soften.
• Lay them on work surface place on each herbs following with rest of ingredients off center.
• Then roll, bring sides in, then roll to seal.
• Like you would do an egg roll.(The rice paper rounds are delicate once they're soaked and softened for use, so be prepared to tear a few in the process of wrapping before you really get the hang of it. Once you've figured out exactly how much filling your wrappers can handle, however, making the rolls will be easy.).
• Slice each in half on an angle, place the spring rolls cut side up.
• Serving along with sauces.

SPRING ROLL DIPPING SAUCE

Steps:

• Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
• Before serving, pour mixture into a small saucepan and heat. Serve warm.

VIETNAMESE SPRING ROLLS

Steps:

• For the filling: Preheat a 14-inch cast-iron pan over medium-high heat and add the oil. Sprinkle the ground duck with salt and pepper, then add to the heated pan. Allow the ground duck to brown all over, about 5 minutes. Add the carrots, green cabbage, onions and mushrooms to the same pan. Cook the vegetables down until most of the liquid is removed and the cabbage is a light brown color, about 10 minutes. Add the soy sauce and stir to combine. Turn off the heat and fold in the basil, cilantro and mint. Pour the filling onto a sheet tray and allow to cool for 5 minutes at room temp, then refrigerate until completely cool.
• Preheat the oil in a deep-fryer to 375 degrees F.
• Place 2 sheets spring roll pastry on a work surface on top of each other with a pointed end facing you. Place 1/3 cup filling in the middle of the spring roll pastry sheet. Dip 1 finger in a small bowl of water and run along the edge of the spring roll pastry sheet. Fold in the sides to meet in the middle over the filling. Fold up the bottom point over the filling, then tuck to tighten the roll and roll the wrapper towards the top point. Place seal-side down on your work surface, then cover with a damp towel and repeat the process until all the springs rolls and filling are gone. Fry, in batches, until golden brown, 6 to 8 minutes. Drain on a wire rack-lined sheet tray.
• For the nuoc mam: Add the water, sugar, lemon juice, lime juice, fish sauce, vinegar, chile flakes, garlic and serranos in a medium bowl and whisk to combine. Set aside until ready to serve.
• When cool enough to handle, cut each fried spring roll wrapper into thirds on the diagonal with a serrated knife. Build a platter of lettuce cups, bean sprouts, Fresno, peanuts, lime wedges, Thai basil leaves, cilantro leaves and mint leaves. Serve with the nuoc mam.

PEKING DUCK SPRING ROLLS

Steps:

• If the duck skin is no longer crisp, place on a baking sheet in a 400 degree F oven for 10 to 15 minutes to re-crisp. Cut the skin into thin strips.
• To make the sauce, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, stir together the cornstarch and 2 tablespoons water in a small bowl. Add to the pan and stir well to thicken. Set aside and let cool.
• Place 1 rice paper wrapper in a shallow bowl of hot water until softened, and then lay on a damp tea towel. In the center of the wrapper, add some duck, crispy skin, scallions and cucumber. Fold in the sides of the wrapper, fold up the bottom and then roll. Repeat with the remaining wrappers and duck. Serve immediately with the sauce for dipping.
• For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.
• In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.
• Preheat the oven to 350 degrees F.
• Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.
• For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool.

EASY SPRING ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
• Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
• Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
• While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

CRISPY DUCK ROLLS WITH POMEGRANATE DIPPING SAUCE

Steps:

• For the Duck Rolls:.
• Cook the rice in well-salted water, according to package directions. Set aside in a small bowl. While rice is cooking, remove duck leg confit from the bones, discard any skin, then cut larger pieces of meat into smaller slices; set aside.
• On a clean, dry work surface, place one wrapper with one corner facing you. Keep remaining wrappers from drying out by covering them with a barely damp paper towel.
• Spread 1 1/2 tablespoons hummus horizontally about 2 1/2 to 3 inches from the corner closest to you. Spread about 2 tablespoons rice on top of the hummus, then a teaspoon of carrots, and a lesser amount of the cranberries and green onion. Finish with a few pieces of duck.
• Pick up the corner and bring it tightly against the ingredients, shaping it into a cylinder while leaving the left and right corners free. Roll cylinder about 1/2 turn away from you before snugly folding in the sides. Continue rolling, then dampen the open edges with water to seal.
• The rolls can be assembled several hours ahead, dusted with cornstarch, then kept in a single layer covered with plastic wrap.
• In a deep pan or wok, heat about 1/2 inch of oil to 350°-375°. Gently slide a few rolls into the oil and cook for 2-2 1/2 minutes, turning as needed to evenly brown. Allow plenty of room for rolls to cook, which will also help keep the oil temperature from dropping too much.
• Drain on paper towel-lined baking sheet. Keep warm in a 250° oven if needed, while you finish cooking the rest of the rolls. Cut each roll into 2 or 3 pieces and serve with Pomegranate Dipping Sauce on the side.
• .
• For the Pomegranate Dipping Sauce:.
• Whisk ingredients together in a small bowl. Sauce can be made ahead and refrigerated. Bring to room temperature before serving.