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Crispy Duck Rolls

Crispy Duck Rolls

Now you can make your favorite takeout staple at home! Our take on duck rolls features succulent duck confit in a thin, shatteringly crisp roll. Stir fry a mix of napa cabbage, carrots & mushrooms with aromatics then fold in pulled duck & cilantro. Snugly roll up your filling in egg roll wrappers then shallow fry to golden perfection. Serve dipped in a homemade sweet & sour plum sauce with fresh ginger & a pinch of five spice. These are the perfect treat for the holidays!

25 min active; 35 min total; makes 8—10 egg rolls

 

INGREDIENTS:

  • 5 oz button mushrooms
  • 5 oz boneless duck confit
  • 2 Tbsp cilantro
  • 2/3 cup matchstick carrots
  • 1 1/4 cup napa cabbage
  • 1/4 tsp + 1/8 tsp minced garlic
  • 1/4 tsp + 1/8 tsp Chinese 5 spice
  • 12 egg roll wrappers
  • 1/4 cup plum jam
  • 1 Tbsp soy sauce
  • 1 Tbsp apple cider vinegar
  • 1/2 tsp minced ginger
  • 1/8 tsp red pepper flakes
  • oil for frying
  • salt & pepper

 

INSTRUCTIONS:

1. MAKE FILLING

  • Thinly slice mushrooms
  • Roughly chop duck meat
  • In a large sauté pan with sides or dutch oven, heat 1 Tbsp oil over med
  • Add mushrooms to hot pan and cook until browned, about 5 min, then remove to a bowl
  • Chop cilantro
  • Heat another 1 Tbsp oil in the pan, then add carrots, cabbage, 1/4 tsp minced garlic &  1/4 tsp Chinese 5 spice, then cook 3 min to soften
  • Add duck & mushrooms to veggies and cook until duck is warmed through
  • Stir in cilantro and add salt & pepper to taste, then remove from pan and let cool for 5—10 min

2. MAKE DUCK ROLLS

  • Place one wrapper on a clean work surface in a diamond shape (keep remaining wrappers covered with damp towel to prevent drying out) and set out a small bowl of water
  • Spoon 2 Tbsp filling near the bottom corner of roll
  • Fold bottom tip over filling and roll tightly about halfway up the wrapper, then fold in sides of roll towards center and continue rolling, dabbing a bit of water on the top corner to seal
  • Repeat with remaining wrappers & filling, keeping rolls covered with a damp towel or plastic wrap, making 8—10 rolls (recipe calls for extra wrappers, just in case!)

3. FRY ROLLS & MAKE PLUM SAUCE

  • Pour oil into the same pan used for the filling until it comes 1 inch up the side, then heat over med until oil is hot (it should sizzle if you sprinkle a little flour into the pan)
  • Add 4—5 rolls at a time and cook 3—5 minutes, turning occasionally, until golden brown and crisp (add more oil as necessary), then remove to a wire rack or paper towel-lined plate
  • In a small pot, whisk plum jam, soy sauce, cider vinegar, minced ginger, red pepper flakes, remaining 1/8 tsp minced garlic and remaining  1/8 tsp Chinese 5 spice over med, until jam melts and sauce is smooth
  • Add water, 1 Tbsp at a time, if needed to loosen sauce, then add salt & pepper to taste

4. GARNISH & GATHER

  • Serve warm rolls with dipping sauce and enjoy!