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Crispy Hoisin Duck Rolls, Sacha Served What

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
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Small Bites
Cuisine Asian Fusion
Servings 7 rolls

Ingredients
  

  • 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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