Duck Confit Spring Rolls with Warm Mirin Glaze

Duck Confit Spring Rolls with Warm Mirin Glaze: This recipe combines the classic Chinese pairing of roasted duck with a rich soy sauce into a crispy egg roll appetizer. The filling is made by mixing shredded duck confit meat with sautéed mushrooms, carrots, onions, and sweet water chestnuts. It’s wrapped in thin egg roll wrappers, pan seared and served with different types of dipping sauces. Here we offer Warm Mirin Glaze.

Duck Confit Spring Rolls with Warm Mirin Glaze

Duck Confit Spring Rolls with Warm Mirin Glaze: This recipe combines the classic Chinese pairing of roasted duck with a rich soy sauce into a crispy egg roll appetizer. The filling is made by mixing shredded duck confit meat with sautéed mushrooms, carrots, onions, and sweet water chestnuts. It’s wrapped in thin egg roll wrappers, pan seared and served with different types of dipping sauces. Here we offer Warm Mirin Glaze. Buy duck confit legs at gourmet grocery stores or make your own.

Recipe for Duck Confit Spring Rolls with Warm Mirin Glaze

2 tablespoons duck fat or butter

1/2lb shiitake mushrooms, finely sliced

1/8 head cabbage, very finely shredded (you can use packaged angel hair cabbage)

Small can of water chestnuts

1/2 teaspoon coarse salt

1 carrot, thin julienne

2 scallions, white and green parts, thin julienne

4 cups of duck confit off the bone and shredded

1 tablespoon Curry Powder

3 tablespoons Red Curry Paste

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tablespoon rice wine

1/2 teaspoon toasted sesame oil

Salt and Pepper

2-3 dozen 8″ spring roll (or egg roll) wrappers

Vegetable Oil for frying

Cilantro, for serving

Preparation

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 sieve and allow to cool and drain.

In a small bowl mix together duck confit, curries and cornstarch. 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 salt and pepper.

Line a sheet pan with parchment paper. Have a roll of plastic wrap ready.

Remove the spring roll wrappers from their packaging. 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 water 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 and symmetrical. Make sure you rub the last corner to the wrapped roll to ensure a good seal. 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 oil in a large fry pan to 350 degrees F. Carefully place  spring rolls into the oil but do not overcrowd. Move and roll them around in the oil for about 5 minutes or until they are golden brown. Use a tongs and remove the rolls to the lined baking sheet to drain. Repeat with the rest of the rolls. Serve hot with cilantro  and your favorite dipping sauce. Here is our favorite:

Warm Mirin Glaze

Ingredients

  • ½ cup Mirin
  • ½ cup soy sauce (gluten free)
  • 1 cup unseasoned rice wine vinegar
  • ½ cup sugar
  • ¼ cup sliced peeled ginger
  • 1 teaspoon corn starch

Combine mirin, soy sauce, vinegar, sugar and ginger in a saucepan and bring to a simmer over medium heat then reduce, stirring occasionally, to a syrup, about 20 minutes. Mix the corn starch with a little water in a bowl and add to saucepan. Stir to incorporate and heat for 3 minutes more. Refrigerate until needed.  We usually make this sauce and then place it in a glass bowl in the warming drawer until we are prepared to serve the egg rolls. You can either drizzle the plated egg rolls with the sauce on a serving plate or place a small amount of sauce in individual ramekins for each diner.

 

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