Crispy Hoisin Duck Rolls

These Crispy Hoisin Duck Rolls are what dreams are made of. Umami and savory, with a dip of sweetness from the sauce.

I love duck confit, and I also love crispy rice paper rolls. So why not combine them to make these Crispy Hoisins Duck Rolls? They seem more complicated to make than they actually are. Especially since I bought pre-made duck confit.

The filling is made with sautéed cabbage, shiitake mushrooms, duck confit, garlic, ginger, and a delicious sauce. Rinse a couple rice paper wrappers under water, pile on the filling, and roll nice and tight.

Each bite is crispy and extremely juicy and delicious. Eat them with or without the zesty sweet chili sauce, it’s totally up to you!

Ingredient Notes:

• Sesame Oil – You can use toasted sesame oil or un-toasted.
• Green Cabbage – This is preferred, but if you cannot find it, feel free to use Napa cabbage or red cabbage.
• White Pepper – I chose to use white pepper for these Crispy Hoisins Duck Rolls because it is more commonly used in Asian cooking. It has a more mild flavor. However if you’d like to use black pepper you certainly can. it can be found in most grocery stores, but you can also get it here. I also like to use white pepper in dishes where you don’t want to see the black pepper flakes.
• Shiitake Mushrooms – These are by far the best mushrooms to use for the hoisin duck rolls. They have an amazing flavor that you won’t be able to get with other mushrooms. If you need a substitute, use thinly sliced oyster mushrooms or thinly sliced baby bellas.
• Duck Confit Leg – If you’d like to make your own, go right ahead! But you can also buy them pre-made in many grocery stores or specialty butchers. You can also buy them on Amazon or order them from D’Artagnan.
• Hoisin – This is not typically gluten-free, so make sure to buy a gluten-free version. My favorite brand is Lee Kum Kee, because it’s the same consistency as most non-GF hoisins. There are other brands that are way too thin (I don’t love those).
• Rice Paper Wrappers – You can find these at most grocery stores, but if not, order them here. Watch out, they’re very delicate and break easily!

Crispy Hoisin Duck Rolls

These Crispy Hoisin Duck Rolls are what dreams are made of. Umami and savory, with a dip of sweetness from the sauce.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Appetizer, Small Bites

Cuisine Asian Fusion

Servings 7 rolls

Ingredients

  

1x2x3x

• Avocado oil
• 1 teaspoon sesame oil
• 3 cups shredded green cabbage
• Kosher salt
• Ground white pepper
• 5 oz. sliced shiitake mushrooms
• 2 cloves garlic peeled and minced
• ½ inch piece ginger peeled and minced
• 4 scallions whites and light green parts minced, dark green parts thinly sliced
• 2 legs of duck confit about 7 oz. each, skin removed and meat shredded
• ¼ cup hoisin
• ¼ cup chicken stock
• 1 tablespoons rice vinegar
• ¼ cup sweet chili sauce
• ¼ lime juiced
• 14 rice paper wrappers

Instructions

 

• Heat a large pan over medium-high heat. Add a drizzle of avocado oil, half the sesame oil, cabbage, and a pinch of Kosher salt and white pepper. Cook 7-8 minutes, stirring occasionally. Transfer to a medium bowl and set aside. Wipe out pan.
• Heat another drizzle of avocado oil in the same pan over medium heat. Add mushrooms, spacing them out evenly in the pan. Cook without moving for 2-3 minutes until golden and they release from the pan easily. Then stir and cook for another two minutes, stirring occasionally, until browned.
• Add the garlic, ginger, minced scallion whites, and the remaining sesame oil. Cook, stirring often, until tender, about 1 minute.
• Reduce heat to medium-low. Add shredded duck, hoisin, stock, and rice vinegar and cook, stirring occasionally, until liquid is reduced and thickened, about 2-3 minutes. Remove from heat and stir in scallion greens. Taste and season with Kosher salt and white pepper, as needed.
• For the dipping sauce, in a small bowl, combine the sweet chili sauce and lime juice. Set aside until ready to use.
• Place a damp paper towel over a cutting board. Working with 2 rice paper wrappers at a time, run them under cold water for about 5 seconds per side (they may seem stiff but will loosen up as you fill and roll). Place the wrappers on top of one another on the paper towel-lined cutting board. Smooth out any air bubbles.
• Place a portion of the duck confit mixture across the lower third of the rice paper wrappers, in the center, about 4 inches wide. Place a bit of the cabbage on top. Fold each side of the rice paper wrappers into the center. Starting from the bottom, lift the rice paper wrapper over the filling and roll as tightly as possible, without ripping the wrapper.
• Place onto a damp paper towel-lined plate. Repeat with remaining rolls.
• Heat a thin layer of avocado oil in a large pan over medium heat. Cook until golden brown and crispy on all sides, cooking for 1-2 minutes per side. Transfer to a paper towel-lined plate.
• Serve with dipping sauce on the side.

Keyword crispy, gluten free, small bites, umami

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