Crispy Duck Confit Spring Rolls With Orange-balsamic Sauce
From luisascatering 15 years ago
- 5 minutes to make
- Serves 8
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): shopping list
- http://www.gourmet.com/recipes/2000s/2008/09/confit shopping list
- For orange-Balsamic Sauce: shopping list
- 2 cups freshly squeezed orange juice shopping list
- zest of one large orange shopping list
- 1/2 cup granulated sugar (or to taste) shopping list
- 1/4 cup balsamic vinegar shopping list
- 1-2 tablespoons soy sauce shopping list
- 1 tbsp. freshly squeezed lemon juice shopping list
- 1/2 teaspoon minced fresh ginger shopping list
- 1 chopped green onion shopping list
- 1/4 teaspoon crushed red pepper flakes shopping list
- 3-5 teaspoons cornstarch shopping list
- 3 tablespoons water shopping list
- For FIlling: shopping list
- 2 tablespoons butter shopping list
- 1 teaspoon fresh grated ginger shopping list
- 1 large shallot, minced shopping list
- 1 small head napa/Chinese cabbage, shredded shopping list
- 1 large carrot, shredded shopping list
- 8 medium sized shitake mushrooms, thinly sliced shopping list
- soy sauce mixed with sugar, to taste shopping list
- freshly ground black pepper, to taste shopping list
- duck confit meat, shredded shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- 25 spring roll/lumpia wrappers shopping list
- egg wash to seal wrappers shopping list
- canola oil for frying shopping list
How to make it
- Follow instruction from link above to prepare the duck confit or use already prepared duck confit)
- For Sauce:
- 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.
- 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.
- 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.
- Heat oil to 375 degrees and fry rolls until golden brown. Serve with Orange-Balsamic Sauce.
The Rating
Reviewed by 6 people-
YUMMY!!!
californiacook
in loved it
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Sounds delicious as always! Thanks for sending this to me, you know I love duck! The sauce and filling sound wonderful!
juels
in Clayton loved it
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Heaven!!!! I am so trying this recipe soon. Thank you for sharing the recipe Luisa, you are wonderful!
shandy
in Tacoma loved it
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