This recipe morphs the classic Chinese pairing of roasted duck with plum sauce into a crispy spring roll appetizer. The filling is made by mixing shredded duck confit meat with sautéed mushrooms, carrots, onions, and sweet water chestnuts. It’s wrapped in thin rice-paper wrappers, deep-fried, and served with a hoisin-plum dipping sauce. Buy duck confit legs at gourmet grocery stores or make your own with CHOW’s easy Slow Cooker Duck Confit recipe.
What to buy: Hoisin sauce is a thick, sweet condiment made from sugar, soybeans, garlic, sesame seeds, chiles, and spices. Plum sauce, sometimes known as duck sauce, is a sweet-and-sour condiment made with plums, sugar, and seasonings. Both hoisin and plum sauces can be found in the ethnic aisle at most grocery stores or in Asian markets.
Or, try our easy, homemade sweet and sour sauce recipe.
Special equipment: You will need a deep-frying/candy thermometer for this recipe.
This recipe was featured as part of our Game Meat Recipes for the Big Game.
For the spring rolls: