Recipe Sections
8
Using our ready roasted duck confit legs takes the prep time out of making these delicacies. More time to enjoy them!
Filling:
2 x Luv-a-Duck Confit Legs
2 tblsp vegetable oil
1 tsp fresh grated ginger
1 clove garlic, crushed
1 large shallot, minced
1 small chinese cabbage, shredded
1 large carrot, shredded
8 med sized shitake mushrooms, thinly sliced
soy sauce mixed with little sugar to taste
Sauce:
2 cups freshly squeezed orange juice
zest of 1 large orange
1/4 cup balsamic vinegar
1 1/2 tblsp soy sauce
1 tblsp freshly squeezed lemon juice
1/2 tsp minced fresh ginger
1 chopped spring onion
1/4 tsp chilli flakes
4 tsp cornflour
3 tblsp water
25 spring roll wrappers
egg wash to seal wrappers
vegetable oil for frying
Filling:
Take duck meat off bones and shred. Heat oil in large frypan. Add shallot and fry until soft. Add garlic, ginger and mushrooms and brown. Add the cabbage, carrot and soy mix and fry until softening. Add the duck meat. Taste and adjust seasoning.
Sauce:
Add orange juice, zest and sugar to saucepan. Bring to boil and dissolve sugar. Add vinegar, soy, lemon juice, ginger and reduce for about 5 minutes. Mix the cornflour with water and whisk in just enough until you reach a good consistency. take off heat and add the spring onion. Serve at room temp.
Assemble and Cook:
Cover opened spring roll wrappers with a damp towel. Take one at a time and brush with egg wash along edges. Place about 3 tablespoons filling in centre of wrapper and roll, pulling in both edges as you go.
Heat oil to 375 degrees and fry until golden brown.