Crispy Duck Spring Roll
Ingredients
At a glance
Restaurant Recipes
Appetizers
Duck Leg:
4 cups Salt
4 cups Brown Sugar
2 cup Black Pepper
1 cup spicy orange sauce (see below)
Spicy Orange Sauce:
4 cups apricot glaze
2 cups rice vinegar
4 cups orange juice
2 tablespoons ginger (minced)
1 tablespoon crushed red pepper flakes
Spring Roll Wrap:
Egg Wash (4 eggs mixed with 1/2 cup cold water)
4 cups marinated duck
3 cups Napa cabbage (fine shredded)
Mango Cucumber Relish:
4 cups mango (julienne)
4 cups cucumber (julienne)
1 cup pickling juice (see below)
Pickling Juice:
1 cup water
1/2 cup sugar
1/2 cup rice vinegar
2 tablespoon salt
1 teaspoon black mustard seeds
1/2 minced jalapeno
1 tablespoon minced ginger
Cilantro Jus:
2 bunches cilantro (blanched)
1 cup olive oil
1 cup water
salt
4 cups Salt
4 cups Brown Sugar
2 cup Black Pepper
1 cup spicy orange sauce (see below)
Spicy Orange Sauce:
4 cups apricot glaze
2 cups rice vinegar
4 cups orange juice
2 tablespoons ginger (minced)
1 tablespoon crushed red pepper flakes
Spring Roll Wrap:
Egg Wash (4 eggs mixed with 1/2 cup cold water)
4 cups marinated duck
3 cups Napa cabbage (fine shredded)
Mango Cucumber Relish:
4 cups mango (julienne)
4 cups cucumber (julienne)
1 cup pickling juice (see below)
Pickling Juice:
1 cup water
1/2 cup sugar
1/2 cup rice vinegar
2 tablespoon salt
1 teaspoon black mustard seeds
1/2 minced jalapeno
1 tablespoon minced ginger
Cilantro Jus:
2 bunches cilantro (blanched)
1 cup olive oil
1 cup water
salt
Methods/steps
Duck Leg & Spicy Orange Sauce:
Combine the salt, sugar and black pepper in a mixing bowl.
Coat the duck legs in the curing mixture. Place the duck legs on a parchment lined sheet tray, let sit uncovered in the refrigerator for 4 hours. Wash the cure from the duck under cool running water. Pat the duck legs dry. Place the duck on parchment lined sheet trays. Place in the refrigerator uncovered oven night. This will remove excess moisture from the legs. Place the duck on to a rondo. Cover with duck fat. Place the rondo in a 300º oven and confit the duck legs. The duck will cook for 1-1/2 hours.
During this time, create the Spicy Orange Sauce by placing all of the ingredients in a heavy bottomed saucepot. Bring the mixture to a boil. Reduce the heat and simmer for 30 minutes. Stir the mix frequently. There should be no lumps of apricot glaze. Cool the mixture and refrigerate.
Remove the duck from the oven. Remove the duck and place on parchment-lined sheet trays to cool. Once the duck is cooled pick the meat and skin from the bone. Discard the bone. Shred the duck flesh with a knife. Marinade the reserved duck meat in the spicy orange sauce in the ration of 4 cups duck to 1 cup spicy orange sauce.
Place the marinated duck in a storage container.
Spring Roll Wrap:
Combine the duck and the cabbage in a mixing bowl. Wrap 3oz portions of the duck mixture in a spring roll wrap.
Mango Cucumber Relish:
Toss the mango and cucumbers in a mixing bowl. Add the pickling juice (see below). Toss well to combine.
Pickling Juice:
Combine all ingredients in a saucepot. Bring the mixture to a boil. Cool the mixture and refrigerate.
Cilantro Jus:
Place the blanched cilantro into the blender. Add the olive oil. Puree, add the water and puree until vibrant green. Season with the salt.
Set Up:
Crispy fry the spring roll to a golden brown. Ladle 2 oz of sauce on a 10” Simon Pearce dinner plate. Garnish the plate with a sprig of watercress. Place 1 oz of cucumber mango relish on the watercress. Cut the spring roll on a hard bias. Arrange the roll on the mango cucumber relish. Drizzle the cilantro jus around the plate.
Combine the salt, sugar and black pepper in a mixing bowl.
Coat the duck legs in the curing mixture. Place the duck legs on a parchment lined sheet tray, let sit uncovered in the refrigerator for 4 hours. Wash the cure from the duck under cool running water. Pat the duck legs dry. Place the duck on parchment lined sheet trays. Place in the refrigerator uncovered oven night. This will remove excess moisture from the legs. Place the duck on to a rondo. Cover with duck fat. Place the rondo in a 300º oven and confit the duck legs. The duck will cook for 1-1/2 hours.
During this time, create the Spicy Orange Sauce by placing all of the ingredients in a heavy bottomed saucepot. Bring the mixture to a boil. Reduce the heat and simmer for 30 minutes. Stir the mix frequently. There should be no lumps of apricot glaze. Cool the mixture and refrigerate.
Remove the duck from the oven. Remove the duck and place on parchment-lined sheet trays to cool. Once the duck is cooled pick the meat and skin from the bone. Discard the bone. Shred the duck flesh with a knife. Marinade the reserved duck meat in the spicy orange sauce in the ration of 4 cups duck to 1 cup spicy orange sauce.
Place the marinated duck in a storage container.
Spring Roll Wrap:
Combine the duck and the cabbage in a mixing bowl. Wrap 3oz portions of the duck mixture in a spring roll wrap.
Mango Cucumber Relish:
Toss the mango and cucumbers in a mixing bowl. Add the pickling juice (see below). Toss well to combine.
Pickling Juice:
Combine all ingredients in a saucepot. Bring the mixture to a boil. Cool the mixture and refrigerate.
Cilantro Jus:
Place the blanched cilantro into the blender. Add the olive oil. Puree, add the water and puree until vibrant green. Season with the salt.
Set Up:
Crispy fry the spring roll to a golden brown. Ladle 2 oz of sauce on a 10” Simon Pearce dinner plate. Garnish the plate with a sprig of watercress. Place 1 oz of cucumber mango relish on the watercress. Cut the spring roll on a hard bias. Arrange the roll on the mango cucumber relish. Drizzle the cilantro jus around the plate.
Additional Tips
Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes.
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