- Course: Appetizer
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 7 Times
Think of this as Gascony meets Shanghai: The fork-tender duck confit and aromatic vegetables are brightened with fresh scallions and pickled ginger. Wrapped in paper-thin egg roll wrappers and fried to a crisp, they are best eaten immediately.
- 1 small carrot, chopped
- ½ onion, quartered
- ¼ cup peeled and chopped daikon radish
- 2 garlic cloves
- 2 duck legs
- 1 tablespoon five-spice powder
- ¼ cup grape seed, corn, or other neutral oil, plus more for frying
- 2 scallions, trimmed and minced
- 2 tablespoons pickled ginger, minced
- 2 teaspoons soy sauce, plus more to taste
- Four 8-inch square egg roll wrappers, cut in half
- 2 egg yolks, lightly beaten with 2 tablespoons water
1. Put the carrot, onion, daikon, and garlic in a food processor. Pulse until diced small. In a large bowl, season the duck legs with salt, then cover with the vegetable mixture and five-spice powder. Cover and marinate in the refrigerator overnight.
2. Preheat the oven to 200°F. Put the duck legs in a roasting pan, skin side up, and cook for 8 hours, or until very soft. Remove from the oven, cool slightly, then remove the skin and bones, reserving the rendered fat. Mix ¼ cup of the reserved fat with the oil, duck meat, scallions, pickled ginger, and soy sauce.
3. Put an eighth of the duck meat mixture in a line lengthwise in the center of an egg roll wrapper. Brush a little egg wash around the edges of the wrapper. Fold in the sides; then, starting from one end, roll up tightly. Repeat with remaining wrappers and filling.
4. Pour oil to a depth of at least 1 inch in a heavy, deep saucepan and heat to 350°F. Add the duck sticks and cook until golden brown and crisp, turning occasionally for even browning. Do not overcrowd; work in batches if necessary. Drain on paper towels and serve.
© 2007 Jean-Georges Vongerichten
Nutritional information includes 1/8 teaspoon of added salt per serving.