Duck Confit Spring Rolls

Total Time:
3 hr 30 min
30 min
3 hr

4 servings

  • Crepe Batter:
  • 1 cup flour
  • Pinch salt and white cracked pepper
  • 2 eggs
  • 2 tablespoons toasted sesame seeds
  • 1 cup milk
  • 1 scallion, white and green parts, finely chopped
  • Confit:
  • 4 duck legs
  • Salt and pepper
  • 4 sprigs fresh thyme
  • 4 garlic cloves
  • 2 cups vegetable oil
  • Filling:
  • 1 carrot, julienned
  • 1 scallion, white and green parts, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon white sesame seeds
  • 1/2 teaspoon chile paste
  • 1 tablespoon sesame oil
  • Salt and white pepper
  • Egg wash
Crepe Batter:
  • 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 F.

  • 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.

  • Preheat oven to 400 degrees F.

  • 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.

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