Confit duck legs are not that easy to find and a bit time consuming to prepare yourself , although definitely worth it. Silver hill in Monaghan prepare the best I have tasted in Ireland and they supply Lidl with theirs , so stock up on your next visit .
It’s so easy to call up and order a take out but so satisfying and better to cook yourself. We love duck spring rolls in our house especially on a wknd with a glass of wine and a good movie , preferably in peace when the kids are in bed. This weekend I decided to have a try at making my own, so glad I did, definitely won’t be dialling Chinese take out any time soon !
The spring roll wrappers can be bought in any Asian deli and freeze really well. You won’t need to use the whole packet so freeze the rest.
Confit duck spring rolls.
Ingredients. Makes 16 approx.
Spring roll wrappers.
2 tsp Corn flour.
1 carrot , peeled and sliced in thin strips.
1 pak choi, chopped small.
Few shitake mushrooms, sliced thinly.
2 tblsp soaked rice noodles, chopped.
1 clove garlic, grated.
1/2 tsp grated ginger.
1-2 tsp hoi sin sauce.
1 tsp soy sauce.
1 tsp sesame oil.
2 confit duck legs, meat shredded.
Method.
Firstly prepare the filling , heat the sesame oil in a wok, add garlic, ginger and shitake mushrooms , fry for a few seconds . Add pak choi, carrot, duck and noodles , toss . Add sauces and toss again . Check the flavour of the filling . You may need more hoi sin or not , it shouldn’t be too over powering to the delicate duck confit .
Leave the mix to cool completely .
To prepare the spring rolls , cut each sheet in half lengthways . Place the corn flour in a little dish and add some water to make a paste . Place the two halves on a clean work surface facing you , place a tsp of the mix at the end of each piece of wrapper , roll over once then fold in each edge tightly , brush the end and sides with the paste and roll up sealing the end well. Place on a tray while you finish the rest .
If you are preparing them ahead I find they keep better and don’t dry out if you cover them with some dampened kitchen paper in the fridge.
To cook , fry until golden and crisp in some sunflower oil , serve with a dipping sauce on the side ! I served them with hoi sin in one little dipping bowl and a sauce made from soy sauce ,thinly sliced red chilli , sesame oil and chopped coriander.
