Crispy Duck Confit Spring Rolls With Orange-balsam... Recipe

Directions:

1. Follow instruction from link above to prepare the duck confit or use already prepared duck confit)
2. For Sauce:
3. Add orange juice, zest and sugar to sauce pan. Bring to a boil, until sugar disolves. Add vinegar, soy, lemon juice, ginger and let reduce slighty for about 5 minutes. Mix cornstartch with water and whisk in just enough until you reach desired consistency. Take off heat and add green onion. Allow to come to room temp until ready to serve.
4. For Filling: Melt butter in large saute pan. Add shallot and saute until soft. Add the ginger and mushrooms and saute until mushrooms start to brown. Add the cabbage, carrot and soy/sugar mixture. Saute until cabbage slightly softens. Add shredded duck confit meat, season with black pepper. Note: save the garlic that roasted with the duck confit (smash into a paste) and add that to the filling. Taste and adjust seasoning if needed.
5. Open package of spring roll wrappers and cover with a damp towel. Take one wrapper and brush with egg wash along edges. Place about 3 tablespoons filling to one end of the wrapper and roll. Repeat with remaining wrappers until all the filling is gone, keeping rolls covered with a damp towel so they don't dry out.
6. Heat oil to 375 degrees and fry rolls until golden brown. Serve with Orange-Balsamic Sauce.