Duck Confit Spring Rolls
D'Artagnan | Yield: about 2 1/2 dozen rolls
These super crispy spring rolls have a moist and flavorful filling of duck confit, mushrooms and veggies. Serve them hot with cool lettuce leaves to protect your fingers.
- 2 tablespoons duck fat
- 1/2lb shiitake mushrooms, very finely sliced
- 1/8 head cabbage, very finely shredded
- 1/2 teaspoon coarse salt
- 1 carrot, thin julienne
- 2 scallions, white and green parts, thin julienne
- 4 cups of duck leg confit, off the bone and shredded
- 1 tablespoon Chinese Five Spice Powder
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1/2 teaspoon toasted sesame oil
- White pepper, to taste
- 2-3 dozen 8" spring roll (or egg roll) wrappers
- 2 eggs lightly beaten
- Peanut oil, for frying
- Cilantro, for serving (optional)
- Lettuce leaves, for serving
- In a large sauté pan, over medium-high flame, melt the duck fat. Add mushrooms and cabbage. Season with ½ teaspoon salt. Sauté until water that’s released from mushrooms and cabbage has evaporated, about 3 minutes. Add carrot and scallions. Cook for about 1 minute longer. Remove from heat. Pour vegetable mixture out onto a rimmed baking sheet and allow to cool.
- When cooled, tilt sheet pan to separate any liquid that released. Pour off and discard. You want a pretty dry mixture.
- In a small bowl mix together duck confit, five spice powder and cornstarch. Make sure five spice and cornstarch are evenly distributed. In another small bowl add together soy sauce, rice wine and sesame oil. In a large bowl, mix together vegetable and duck confit mixtures. Add soy sauce mixture. Toss to combine. Season with white pepper.
- Line a sheet pan with parchment paper. Have a roll of plastic wrap ready.
- Remove the spring roll wrappers from their packaging. Lay a damp tea towel over the wrappers to prevent drying.
- Working one at a time, lay a wrapper on a clean, dry surface with one corner of the wrap facing you, in a diamond shape. Spoon about 2 heaping tablespoons of filling near the bottom corner. Resist the urge to over stuff.
- Dip a pastry brush into the egg wash and brush it along the edges of the wrapper. Take the corner of the wrap closest to you and bring up over the filling tightly. Then pull the side corners in, and roll up tightly from the bottom. Keep the spring rolls neat! Set aside on the prepared sheet pan and cover with plastic wrap. Keep making rolls, one at a time, until the filling is gone. If you need to stack rolls on the sheet pan, make sure to put a layer of parchment in between each layer and always keep the rolls covered with plastic.
- Line a baking sheet with paper towels and heat the peanut oil in a heavy dutch oven, stock pot or deep fryer to 350 degrees F. Carefully place 3 or 4 spring rolls into the oil and move them around in the oil for about 5 minutes or until they are golden brown. Use a Chinese strainer or tongs and remove the rolls to the lined baking sheet to drain. Repeat with the rest of the rolls.
- Serve hot with cilantro, lettuce leaves and your favorite dipping sauce.