Duck Confit Spring Rolls Recipe

• Skill Level: Intermediate
• Servings: 4
• Nutritional Information Per Serving (1 of 4): Calories 2178, Total Fat 212 g, Saturated Fat 40 g, Carbohydrates 34 g, Dietary Fiber 3 g, Sugars 4 g, Protein 36 g, Cholesterol 258 mg, Sodium 1155 mg
• Total Time: 3 hr 30 min
• Preparation: 30 min
• Cooking: 3 hr

Confit Ingredients:

• 4 duck legs
• Salt and pepper, to taste
• 4 sprigs fresh thyme
• 4 garlic cloves
• 2 cups vegetable oil

Crepe Batter Ingredients:

• 1 cup flour
• Pinch of salt and cracked white pepper
• 2 eggs
• 2 tablespoons toasted sesame seeds
• 1 cup milk
• 1 scallion, finely chopped (white and green parts)

Filling Ingredients:

• 1 carrot, julienned
• 1 scallion, finely chopped (white and green parts)
• 1 tablespoon fresh thyme leaves
• 1 tablespoon freshly grated ginger
• 1 tablespoon minced garlic
• 1 tablespoon white sesame seeds
• 1/2 teaspoon chili paste
• 1 tablespoon sesame oil
• Salt and white pepper, to taste

Egg wash (for brushing)

Instructions:

1. Preheat your oven to a gentle 200F (93C) and create melt-in-your-mouth duck confit. Arrange 4 duck legs in a deep baking dish, season boldly with salt and pepper, tuck in 4 thyme sprigs and garlic cloves, then pour over 2 cups vegetable oil. Bake for 2-3 hours until irresistibly tender. Shred the meat off the bones into a bowlyour rich, flavorful base is ready!
2. Whip up the crepe batter for delicate, savory wraps. In a bowl or blender, mix 1 cup flour, pinch of salt, cracked white pepper, 2 eggs, and 2 tablespoons toasted sesame seeds. Gradually whisk in 1 cup milk for a smooth, heavy cream-like consistency (add a splash of water if needed). Gently fold in 1 finely chopped scallion for a fresh pop.
3. Heat a 6- or 8-inch skillet with peanut oil or non-stick spray over medium. Pour in 2 tablespoons batter, swirl to coat evenly, and drain excess. Cook 1 minute until lightly golden and soft, flip briefly, then stack on a plate. Repeat to use all batterperfect thin crepes await!
4. Crank the oven to 400F (204C).
5. Combine shredded duck with julienned carrot, chopped scallion, 1 tablespoon each thyme leaves, grated ginger, minced garlic, white sesame seeds, teaspoon chili paste, and 1 tablespoon sesame oil. Season to taste. Spoon filling onto each crepe, roll tightly, brush with egg wash, and bake 10 minutes until golden and heated through. Serve these Duck Confit Crepes hot for an explosion of tender duck, crisp veggies, and aromatic spicesyour guests will be hooked!

2001 Television Recipe Iseasy, G.P. All Rights Reserved