Duck Confit Spring Rolls

Ingredients

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

Directions

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.

Confit:

• 4 duck legs
• Salt and pepper
• 4 sprigs fresh thyme
• 4 garlic cloves
• 2 cups vegetable oil

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.

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

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.