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.