| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Asian |
Dujour10 |
4 |
Servings |
INGREDIENTS
| 2 |
|
Duck breasts |
| 1 |
oz |
Sesame oil |
| 1 |
T |
Chinese five spice powder |
| 2 |
t |
Kosher salt |
| 8 |
|
Spring roll wrappers |
| 4 |
oz |
Asian greens |
| 1 |
|
Carrot, julienned thin |
| 1 |
|
Cucumber, juilienned thin |
| 1/2 |
c |
Rice vinegar |
| 1 |
T |
Siracha, hot pepper |
|
|
sauce |
| 1 |
T |
Fish sauce |
| 1 |
t |
Black sesame seeds |
| 2 |
T |
Scallion, chopped thin |
INSTRUCTIONS
For the duck: Rub the breasts with half of the sesame oil and season
with five spice powder and salt. In a hot saute pan add the remaining
oil and sear the duck breast, skin side down, until skin had started
to get crisp. Turn the breasts over and sear on the other side for one
minute, then turn skin side down again and transfer pan to a 400
degree oven and cook until duck is medium. About 6 minutes. Remove
breasts and set aside. When meat is cool enough to cut, slice very
thin. For the spring rolls: Lay a spring roll wrapper on a flat
surface, then add a small amount of Asian greens, carrot and cucumber
to the center of the wrapper. Lay three or four slices of duck on top
of the vegetables. Fold each side of the wrapper in towards the center
so the sides just touch. Then carefully roll the spring roll up
tightly making sure the seal is tight. Repeat process until all rolls
are completed. For the vinegar: In a large bowl add all ingredients
together and whisk. Yield: 4 servings CHEF DU JOUR SHOW #DJ9488
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