Season the duck breast with salt and pepper. Place it skin-side down in a cold skillet and turn the heat to medium-high. Cook until the skin is crispy and golden, about 6-8 minutes. Flip the duck and cook for another 3-4 minutes until medium-rare. Remove from heat and let it rest.

Prepare the Duck

Finely chop the shallots, garlic, carrot, and cabbage while the duck is resting.

Chop the Vegetables

In a bowl, chop the rested duck into small pieces. Add the chopped vegetables, soy sauce, and sesame oil. Mix well.

Mix the Filling

In a small saucepan, combine plum preserves, rice vinegar, soy sauce, grated ginger, and chili flakes. Heat over medium heat until thoroughly mixed and warmed. Set aside to cool.

Combine Sauce Ingredients

Lay a spring roll wrapper on a clean surface. Place 2-3 tablespoons of the duck filling in the center. Fold the sides over the filling and roll it up tightly. Seal the edge with a bit of water.

Assemble the Spring Rolls

In a large pot or deep skillet, heat vegetable oil to 350°F (175°C). Fry the spring rolls in batches until golden brown, about 3-4 minutes. Drain on paper towels.

Fry the Spring Rolls

Serve the hot spring rolls with the plum sauce on the side for dipping.

Serve

Duck breast

duck spring rolls

Recipe information

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