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.
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: