Duck Spring Rolls
An easy recipe for duck confit, carrot, onion and hoisin sauce wrapped in brik pastry and deep fried
about 200g duck fat
cut into julienne strips
Put the duck legs in a deep oven dish, sprinkle with salt, add the duck fat and cover the dish with foil.
Roast at 160 degrees for about 3 hours until very tender.
Remove the skin and use two forks to pull the meat into shreds.
Soften the onions and carrots for a few minutes and then combine with duck and beansprouts in a large bowl.
Place a portion in each slice of brick and roll up, folding in the side carefully.
Deep fry at 180 degrees for 4 minutes two at a time or brush with oil and bake in the oven at 200 degrees for about ten minutes
Change the vegetables by adding cucumber strips (remove the seeds first) and spring onions.
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