Duck Confit Spring Rolls Recipe - Cooking Index
Duck Confit Spring Rolls Recipe - Cooking Index
| Crepe Batter | ||
| 1 cup | 62g / 2.2oz | Flour |
| 1 | Salt | |
| Freshly- cracked white pepper - to taste | ||
| 2 | Eggs | |
| 2 tablespoons | 30ml | Toasted sesame seeds |
| 1 cup | 237ml | Milk |
| 1 | Scallion, white and green parts - finely chopped | |
| Confit | ||
| 4 | Duck legs | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 sections | Fresh thyme | |
| 4 | Garlic cloves | |
| 2 cups | 474ml | Vegetable oil |
| Filling | ||
| 1 | Carrot - julienned | |
| 1 | Scallion, white and green parts - finely chopped | |
| 1 tablespoon | 15ml | Fresh thyme leaves |
| 1 tablespoon | 15ml | Fresh grated ginger |
| 1 tablespoon | 15ml | Minced garlic |
| 1 tablespoon | 15ml | White sesame seeds |
| 1/2 teaspoon | 2.5ml | Chile paste |
| 1 tablespoon | 15ml | Sesame oil |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| Egg wash |
To prepare the pancakes: In a bowl or blender, combine flour, salt, eggs, and sesame seeds. Gradually whisk in the milk, the batter should be lump free and the consistency of heavy cream. Add a little water to thin out if necessary. Fold in chopped scallions.
Coat a 6- or 8-inch skillet with peanut oil or non-stick spray and place over medium heat. Ladle about 2 tablespoons of the batter into the pan and swirl around so it covers the bottom; pour back any excess. The batter will dry before your eyes. Cook for 1 minute until lightly golden but not crisp, then flip over. Remove the pancake to a platter and repeat until all the batter is used.
To prepare the Confit: Preheat oven to 200 degrees.
Arrange the duck legs in a single layer in a high-sided baking pan. Season the duck heavily with salt and pepper, toss in thyme and garlic. Pour oil over the duck and bake for 2 to 3 hours. Remove the duck from the fat, shred the meat from the bones and set in a bowl.
To prepare the Filling: Preheat oven to 400 degrees.
Combine the shredded duck meat with carrot, scallion, thyme, ginger, garlic, sesame seeds, chile paste and sesame oil; season with salt and pepper. Lay a small amount of the filling in the scallion pancake and roll up. Arrange them on a baking sheet, brush with egg wash, and bake for 10 minutes.
This recipe yields 4 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1C12) - from the TV FOOD NETWORK
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