Duck Confit Spring Rolls Recipes

PAN ROASTED DUCK BREAST AND CONFIT LEG WITH CHAMP SPRING ROLL, FOIE GRAS AND ORANGE MEAD SAUCE

Steps:

• Spring Rolls:
• In a deep saucepan, heat several inches of oil to 350 degrees F.
• Cook potatoes in salted water until tender. Drain cooked potatoes and return to pot and allow to dry over low heat.
• Heat cream in a small saucepan until boiling, remove from heat and set aside. Meanwhile, blanch scallions in boiling salted water for 1 minute, then puree with cream in a blender.
• Mash or rice the potatoes and add the butter, salt, and pepper, to taste. Add cream scallion mixture and mix until smooth. Potato mixture should be a vivid green color. Allow to cool, then roll into 2 logs. Brush egg on a spring roll wrapper and place another wrapper on top. Place potato log on the bottom side, fold sides in and roll up. Repeat for the second spring roll. Fry until golden brown, about 3 to 4 minutes.
• Duck:
• Preheat oven to 400 degrees F.
• Put confit legs, skin side up, on a baking sheet and cook until skin is crisp and meat is heated through, about 10 minutes.
• Meanwhile, season duck breast with salt and pepper. In a medium skillet over medium heat, place duck breast skin side down. Cook until fat is rendered and skin is crisp, about 5 minutes. Add garlic cloves to the pan and place in the oven for 2 to 3 minutes, baste breast with rendered duck fat and flip, cook for 3 more minutes or to desired doneness. Remove garlic and duck breasts and place on warm plate. Pour out excess duck fat, and add shallots to the skillet, cook just to sear foie gras (just a few seconds). Remove and place on a warm plate. Add the mead and orange juice and boil until reduced to 1 tablespoon. Add stock, seared foie gras, butter and scallions to the pan, remove from heat and stir until butter melts.
• To assemble the dish, cut spring roll on a bias in the middle, slice off ends and place on the plate upright. Place duck confit on the plate and slice the duck breast, fanning it out on the plate. Spoon sauce on the duck breast, leg and plate.

DUCK CONFIT SPRING ROLLS

Steps:

• For the confit: Preheat oven to 200 degrees F.
• Arrange the duck legs in a single layer in a high-sided baking pan. Season the duck heavily with salt and pepper, toss in thyme and garlic. Pour oil over the duck and bake for 2 to 3 hours. Remove the duck from the fat, shred the meat from the bones and set in a bowl.
• To prepare the pancakes: In a bowl or blender, combine flour, salt, eggs, and sesame seeds. Gradually whisk in the milk, the batter should be lump free and the consistency of heavy cream. Add a little water to thin out if necessary. Fold in chopped scallions.
• Coat a 6 or 8-inch skillet with peanut oil or non-stick spray and place over medium heat. Ladle about 2 tablespoons of the batter into the pan and swirl around so it covers the bottom; pour back any excess. The batter will dry before your eyes. Cook for 1 minute until lightly golden but not crisp, then flip over. Remove the pancake to a platter and repeat until all the batter is used.
• Preheat oven to 400 degrees F.
• Combine the shredded duck meat with carrot, scallion, thyme, ginger, garlic, sesame seeds, chile paste and sesame oil; season with salt and pepper. Lay a small amount of the filling in the scallion pancake and roll up. Arrange them on a baking sheet, brush with egg wash, and bake for 10 minutes.

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.

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.