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frying Fusion
Duck Sticks

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Recipe

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.

Yield: Makes 4 servings

Ingredients

  • 1 small carrot, chopped
  • ½ onion, quartered
  • ¼ cup peeled and chopped daikon radish
  • 2 garlic cloves
  • 2 duck legs
  • Salt
  • 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

Directions

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

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

1118kcal (56%)
75mg (7%)
16mg (26%)
218mcg RAE (7%)
599mg
48mg
26g
2g
2g
25g
195mg (65%)
777mg (32%)
27g (137%)
101g (156%)
6mg (34%)
 

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