Bertolli

Los Angeles Appetizers Recipe List

Moonshadows

, Los Angeles, CA

Duck Confit & Shiitake Mushroom Spring Roll

Yields: 4 servings

Ingredients: Confit

4 fresh duck legs
2 C duck fat
2 bay leaves
4 juniper berries
6 garlic cloves
4 thyme sprigs
to taste freshly ground coriander, asian 5 spice, salt & cracked szechuan pepper corns

Ingredients: filling

1 C braised shiitake mushrooms, julienned
1 medium carrot, julienned
1/2 C daikon root, julienned
1 scallion, white and green parts, finely chopped
1 C fresh soy bean sprouts (optional)
1/4 C finely chopped fresh cilantro
1 T fresh grated ginger
1 T minced garlic
2 T good quality sesame oil
salt and white pepper
7”x7” egg roll wrap
as needed egg wash
as needed sesame seeds, black and white
as needed peanut oil for frying

Method: Confit

  • Heat oven to 225°.
  • Season duck legs with salt, szechuan pepper, coriander and asian 5 spice.
  • Arrange the legs in a single layer in a high-sided stainless steel baking pan.
  • Add the bay leaves, juniper berries, garlic cloves and thyme.
  • Pour duck fat over and seal the pan with heavy duty aluminum foil.
  • Bake for 2-1/2 to 3 hours or until meat is very tender.
  • Let cool and shred the meat from the bones and set in a bowl.

    Method: filling

  • Combine the shredded duck with all ingredients and season with salt and pepper.
  • Brush the corners of the egg roll wrap with egg wash.
  • Lay 2 tablespoons of the filling on the wrap, roll up and seal.
  • Brush again on the top and sprinkle generously with the sesame seeds.
  • Put the spring rolls on a baking sheet, cover and chill at least 2 hours before frying.
  • :Heat oil in a heat resistant pot to 350°.
  • :Fry the spring rolls in small batches until golden brown and crisp.
  • :Drain. Serve with Asian slaw and sake plum sauce.

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