Duck Confit Spring Rolls

Serves: 2

Kirstin Bosco

1 January 1970

Based on User reviews:

53

Spice

45

Sweetness

60

Sourness

42

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

4

Ducks (legs)

1

Salt

1

Black Pepper

4 sprigs

Thyme (fresh)

4

Garlic Cloves

2 cups

Vegetable Oil

1 cup

Flour

2

Eggs

2 tbsps

Toasted Sesame Seeds

1 cup

Milk

1

Green (scallion, white and parts, finely chopped)

1

Carrot (julienned)

1 tbsp

Thyme Leaves (fresh)

1 tbsp

Ginger (fresh grated)

1 tbsp

Garlic (minced)

1 tbsp

White Sesame Seed

1 tbsp

Sesame Oil

1

Egg Wash

Directions:

1

For the confit: Preheat oven to 200 degrees F

2

Arrange the duck legs in a single layer in a high-sided baking pan

3

Season the duck heavily with salt and pepper, toss in thyme and garlic

4

Pour oil over the duck and bake for 2 to 3 hours

5

Remove the duck from the fat, shred the meat from the bones and set in a bowl

6

To prepare the pancakes: In a bowl or blender, combine flour, salt, eggs, and sesame seeds

7

Gradually whisk in the milk, the batter should be lump free and the consistency of heavy cream

8

Add a little water to thin out if necessary

9

Fold in chopped scallions

10

Coat a 6 or 8-inch skillet with peanut oil or non-stick spray and place over medium heat

11

Ladle about 2 tablespoons of the batter into the pan and swirl around so it covers the bottom; pour back any excess

12

The batter will dry before your eyes

13

Cook for 1 minute until lightly golden but not crisp, then flip over

14

Remove the pancake to a platter and repeat until all the batter is used

15

Preheat oven to 400 degrees F

16

Combine the shredded duck meat with carrot, scallion, thyme, ginger, garlic, sesame seeds, chile paste and sesame oil; season with salt and pepper

17

Lay a small amount of the filling in the scallion pancake and roll up

18

Arrange them on a baking sheet, brush with egg wash, and bake for 10 minutes