Duck Confit Spring Rolls

Ingredients:

Pack of 2 Wyndhams Confit Duck Legs 

Pack of Frozen Spring Roll Wrappers (easily found in your local asian supermarket)

Shredded Napa Cabbage

Shredded Carrot

Bean Sprouts

Spring Onion

Finely chopped Garlic, Ginger & Red Chilli

Sesame Oil

Soy Sauce 

Rice Wine Vinegar

Hoisin Sauce (extra for dipping)

Garnish:

Fresh Coriander

Red Chilli

Instructions

Roast Duck Confit Legs in oven, 220°C for 25-35 minutes. Cook until the skin is crispy and golden brown. Let these cool on a board. Shred the meat off the bones and set aside. 

In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Add the minced garlic and ginger, sauté until fragrant. Add the shredded cabbage, carrots, and bean sprouts. Stir-fry until the vegetables are just softened. Add the shredded duck meat, soy sauce, rice wine vinegar, hoisin sauce, and sesame oil. Stir well to combine and heat through. Remove from heat and let the mixture cool slightly.

Place a spring roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape). Spoon about 2 tablespoons of the duck and vegetable mixture onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly to enclose the filling. Brush the top corner with beaten egg to seal the roll. Repeat with the remaining wrappers and filling.

Heat about 2 inches of vegetable oil in a deep frying pan or wok to medium-high heat (175°C). Fry the spring rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch. Remove the spring rolls with a slotted spoon and drain on paper towels.

Serve the duck spring rolls hot with your favourite dipping sauce, such as sweet chili sauce, soy sauce, or hoisin sauce. Perfect for a weekend treat, dinner party canapes or Friday night in.