Duck Confit Spring Rolls
Chef: Wonky Kitchen
deep oven dish
Great served with Wonky Chilli Tomato relish.
- 2 duck legs
- 200 g duck fat (or goose fat)
- 1 red onion sliced
- 180 g drained beansprouts
- 1 carrot cut into julienne strips
- 2 tbs Wonky Chilli Tomato Relish
Put the duck legs in a deep oven dish, sprinkle with salt and leave covered in the fridge for up to 6 hours or over night if possible.
Remove from the fridge and pat the duck legs dry with papertowel and return to a clean deep dish. Add the duck fat or goose fat to cover.
Roast at 160℃ / 140℃ fan for about 3 hours until very tender and falling away from the bone.
Remove the skin and use two forks to pull the meat into shreds.
Mix in the finely julienned onions and carrots, and the beansprouts.
Stir in the Wonky Chilli Tomato Relish until everything is evenly coated.
Place a portion in each spring roll wrapper, folding in the side carefully.
Deep fry two at a time at 180℃ for 4 minutes. Alternatively, brush with oil and bake in the oven at 200℃ for about ten minutes.
Great served with extra Wonky Chilli Tomato relish.