Crispy Duck Confit Spring Rolls With Orange-balsam... |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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My friend requested I make Duck Confit Spring Rolls for our dinner party, since she had really enjoyed them at a restaurant before. I had never made them but I love a challenge! I'm happy to say they were delicious and the orange-balsamic sauce was the perfect match (you can also use bottled Thai Sweet Chili Sauce as a short cut). Ingredients:
for duck confit (follow link below) |
http://www.gourmet.com/recipes/2000s/2008/09/confit |
for orange-balsamic sauce |
2 cups freshly squeezed orange juice |
zest of one large orange |
1/2 cup granulated sugar (or to taste) |
1/4 cup balsamic vinegar |
1-2 tablespoons soy sauce |
1 tbsp. freshly squeezed lemon juice |
1/2 teaspoon minced fresh ginger |
1 chopped green onion |
1/4 teaspoon crushed red pepper flakes |
3-5 teaspoons cornstarch |
3 tablespoons water |
for filling |
2 tablespoons butter |
1 teaspoon fresh grated ginger |
1 large shallot, minced |
1 small head napa/chinese cabbage, shredded |
1 large carrot, shredded |
8 medium sized shitake mushrooms, thinly sliced |
soy sauce mixed with sugar, to taste |
freshly ground black pepper, to taste |
duck confit meat, shredded |
25 spring roll/lumpia wrappers |
egg wash to seal wrappers |
canola oil for frying |
Directions:
1. Follow instruction from link above to prepare the duck confit or use already prepared duck confit)
2. For Sauce:
3. Add orange juice, zest and sugar to sauce pan. Bring to a boil, until sugar disolves. Add vinegar, soy, lemon juice, ginger and let reduce slighty for about 5 minutes. Mix cornstartch with water and whisk in just enough until you reach desired consistency. Take off heat and add green onion. Allow to come to room temp until ready to serve.
4. For Filling: Melt butter in large saute pan. Add shallot and saute until soft. Add the ginger and mushrooms and saute until mushrooms start to brown. Add the cabbage, carrot and soy/sugar mixture. Saute until cabbage slightly softens. Add shredded duck confit meat, season with black pepper. Note: save the garlic that roasted with the duck confit (smash into a paste) and add that to the filling. Taste and adjust seasoning if needed.
5. Open package of spring roll wrappers and cover with a damp towel. Take one wrapper and brush with egg wash along edges. Place about 3 tablespoons filling to one end of the wrapper and roll. Repeat with remaining wrappers until all the filling is gone, keeping rolls covered with a damp towel so they don't dry out.
6. Heat oil to 375 degrees and fry rolls until golden brown. Serve with Orange-Balsamic Sauce.
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