| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Asian |
Dujour10 |
4 |
servings |
INGREDIENTS
| 2 |
|
Duck breasts |
| 1 |
oz |
Sesame oil |
| 1 |
tb |
Chinese five spice powder |
| 2 |
ts |
Kosher salt |
| 8 |
|
Spring roll wrappers |
| 4 |
oz |
Asian greens |
| 1 |
sm |
Carrot; julienned thin |
| 1 |
sm |
Cucumber; juilienned thin |
| 1/2 |
c |
Rice vinegar |
| 1 |
tb |
Siracha; , (hot pepper sauce) |
| 1 |
tb |
Fish sauce |
| 1 |
ts |
Black sesame seeds |
| 2 |
tb |
Scallion; chopped thin |
INSTRUCTIONS
FOR THE DUCK
FOR THE SPRING ROLLS
FOR THE VINEGAR
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
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