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Eggroll & Spring Roll: Food 911 Duck Confit Spring Rolls

Source of Recipe

Tyler Florence, Food 911, food tv network


List of Ingredients

CREPE BATTER:
1 cup flour
1 pinch salt and white cracked pepper
2 eggs
2 tablespoons toasted sesame seeds
1 cup milk
1 scallion, finely chopped

CONFIT:
4 duck legs
salt and pepper
4 sprigs fresh thyme
4 cloves garlic
2 cups oil

FILLING:
1 carrot, julienned
1 scallion, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh grated ginger
1 tablespoon minced garlic
1 tablespoon white sesame seeds
1/2 teaspoon chile paste
1 tablespoon sesame oil
salt and white pepper
egg wash


Recipe

To prepare the pancakes: In a bowl or blender, combine flour, salt, eggs, and sesame seeds. Gradually whisk in the milk, the batter should be lump free and the consistency of heavy cream. Add a little water to thin out if necessary. Fold in chopped scallions. Coat a 6 or 8-inch skillet with peanut oil or non-stick spray and place over medium heat. Ladle about 2 tablespoons of the batter into the pan and swirl around so it covers the bottom; pour back any excess. The batter will dry before your eyes. Cook for 1 minute until lightly golden but not crisp, then flip over. Remove the pancake to a platter and repeat until all the batter is used.

To prepare the confit: Preheat oven to 200ºF. Arrange the duck legs in a single layer in a high-sided baking pan. Season the duck heavily with salt and pepper, toss in thyme and garlic. Pour oil over the duck and bake for 2 to 3 hours. Remove the duck from the fat, shred the meat from the bones and set in a bowl.

Filling: Preheat oven to 400ºF. Combine the shredded duck meat with carrot, scallion, thyme, ginger, garlic, sesame seeds, chile paste and sesame oil; season with salt and pepper. Lay a small amount of the filling in the scallion pancake and roll up. Arrange them on a baking sheet, brush with egg wash, and bake for 10 minutes. Yield: 4 servings