Best Crispy Duck Rolls With Pomegranate Dipping Sauce Recipes

CRISPY DUCK ROLLS WITH POMEGRANATE DIPPING SAUCE

Crispy Duck Rolls With Pomegranate Dipping Sauce image

Duck confit - seasoned duck leg quarters slowly roasted in duck fat - is fully cooked and can be found in the meat section of specialty grocers. Look for egg roll wrappers in the international freezer section or near the tofu products. Pomegranate concentrate can be found in many markets and Middle Eastern specialty stores. If plating the Crispy Duck Rolls with a green salad, double the dipping sauce. If there is extra sauce, you can make vinaigrette - whisk in about half the volume of fruity extra virgin olive oil, then season to taste.

Provided by LilPinkieJ

Categories Savory Pies

Time 20m

Yield 10-12 rolls, 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup wild rice mix
1/2 lb duck confit
10 -12 egg roll wraps
1 small carrot, cut into very small dice
10 ounces prepared hummus
1/3 cup dried cranberries, finely chopped (about 2 ounces)
2 green onions, green parts, sliced very thinly on the diagonal
vegetable oil (for frying)
4 teaspoons pomegranate concentrate
2 tablespoons fruity dry red wine (Pinot Noir)
2 tablespoons red wine vinegar
2 teaspoons shallots, minced
1 teaspoon garlic, minced
4 tablespoons water

Steps:

For the Duck Rolls:.
Cook the rice in well-salted water, according to package directions. Set aside in a small bowl. While rice is cooking, remove duck leg confit from the bones, discard any skin, then cut larger pieces of meat into smaller slices; set aside.
On a clean, dry work surface, place one wrapper with one corner facing you. Keep remaining wrappers from drying out by covering them with a barely damp paper towel.
Spread 1 1/2 tablespoons hummus horizontally about 2 1/2 to 3 inches from the corner closest to you. Spread about 2 tablespoons rice on top of the hummus, then a teaspoon of carrots, and a lesser amount of the cranberries and green onion. Finish with a few pieces of duck.
Pick up the corner and bring it tightly against the ingredients, shaping it into a cylinder while leaving the left and right corners free. Roll cylinder about 1/2 turn away from you before snugly folding in the sides. Continue rolling, then dampen the open edges with water to seal.
The rolls can be assembled several hours ahead, dusted with cornstarch, then kept in a single layer covered with plastic wrap.
In a deep pan or wok, heat about 1/2 inch of oil to 350°-375°. Gently slide a few rolls into the oil and cook for 2-2 1/2 minutes, turning as needed to evenly brown. Allow plenty of room for rolls to cook, which will also help keep the oil temperature from dropping too much.
Drain on paper towel-lined baking sheet. Keep warm in a 250° oven if needed, while you finish cooking the rest of the rolls. Cut each roll into 2 or 3 pieces and serve with Pomegranate Dipping Sauce on the side.
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For the Pomegranate Dipping Sauce:.
Whisk ingredients together in a small bowl. Sauce can be made ahead and refrigerated. Bring to room temperature before serving.

Nutrition Facts : Calories 301, Fat 5.8, SaturatedFat 0.9, Cholesterol 4.8, Sodium 505.6, Carbohydrate 50.4, Fiber 5.5, Sugar 1.1, Protein 11.4

PEKING DUCK SPRING ROLLS

Peking Duck Spring Rolls image

Provided by Food Network

Categories appetizer

Time 10h20m

Yield 24 spring rolls

Number Of Ingredients 24

Ingredients

3 cups cooked Peking duck, meat shredded and crispy skin reserved, recipe follows
6 tablespoons hoisin sauce
6 tablespoons superfine sugar
2 tablespoons sesame oil
1 tablespoon dark soy sauce
1 tablespoon cornstarch
24 rice paper spring roll wrappers
3 scallions, julienned
1 hothouse cucumber, seeded, cut into 2-inch pieces and julienned
One 5 to 6-pound whole duck
Sea salt
Freshly ground white pepper
6 tablespoons honey
4 tablespoons Chinese five-spice powder
2 tablespoons dark soy sauce
2 tablespoons brown sugar
1 tablespoon cornstarch
6 tablespoons hoisin sauce
6 tablespoons superfine sugar
2 tablespoons sesame oil
1 tablespoon dark soy sauce
1 package Chinese/Mandarin-style pancakes, to serve
3 scallions, sliced into long thin strips, for garnish
1 cucumber, cored and sliced into long thin strips, for garnish

Steps:

If the duck skin is no longer crisp, place on a baking sheet in a 400 degree F oven for 10 to 15 minutes to re-crisp. Cut the skin into thin strips.
To make the sauce, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, stir together the cornstarch and 2 tablespoons water in a small bowl. Add to the pan and stir well to thicken. Set aside and let cool.
Place 1 rice paper wrapper in a shallow bowl of hot water until softened, and then lay on a damp tea towel. In the center of the wrapper, add some duck, crispy skin, scallions and cucumber. Fold in the sides of the wrapper, fold up the bottom and then roll. Repeat with the remaining wrappers and duck. Serve immediately with the sauce for dipping.
For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.
In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.
Preheat the oven to 350 degrees F.
Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.
For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool.