Duck Confit Spring Rolls Recipe
Served with spicy chili sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Confit
Spring Roll Filling
Spicy Chili Sauce
Method
Duck Confit Preparation
- 1
Prepare the Duck
In a large bowl, mix the duck legs with salt, black peppercorns, thyme, and crushed garlic cloves. Cover and refrigerate for at least 12 hours or overnight.
- 2
Cook the Duck
Preheat your oven to 225°F (110°C). Rinse the duck legs to remove excess salt and place them in a baking dish. Pour duck fat over the legs until fully submerged. Cover with foil and cook for 2-3 hours until tender. Let cool in the fat.
Spring Roll Assembly
- 3
Shred the Duck
Once the duck has cooled, shred the meat off the bones and discard the skin and bones.
- 4
Prepare the Vegetables
In a bowl, combine the julienned carrot, cucumber, chopped green onions, and fresh cilantro. Mix well.
- 5
Assemble the Spring Rolls
Soak a rice paper wrapper in warm water for about 10-15 seconds until soft. Lay it flat on a clean surface. Place a few tablespoons of shredded duck and a handful of vegetable mixture in the center. Fold in the sides and roll tightly. Repeat with remaining ingredients.
Spicy Chili Sauce Preparation
- 6
Make the Sauce
In a small bowl, mix chili sauce, honey, lime juice, and minced garlic. Adjust sweetness and spice to taste.
