Duck Confit Spring Rolls

EATERTAINMENT HOSPITALITY INC -- www.eatertainment.com

home > lifestyle > recipes > Duck Confit Spring Rolls


Duck Confit Spring Rolls with pinenuts and sundried cherries Sorry no picture available

Canapé	Fall / Winter


Yield: 12 small spring rolls. 3 - 8' spring roll wrappers, cut into 4 1 leg duck confit, bone and skin removed, sliced thinly. 2 tbsp chopped pinenuts 1/4 cup sundried cherries 1 tsp chopped thyme 1 grate of fresh black pepper 1 tsp kosher salt

1. Combine mixture of duck, pinenuts, cherries, shallots and thyme. 2. Place 1 tbsp of mixture into each wrapper. 3. Fold into spring roll shape. 4. Seal with flour and water paste, and deep fry until golden brown. 5. Serve warm.