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Duck confit spring rolls with sauce trilogy

Tapas, Salted

Duck confit and shiitake spring rolls, sauce trilogy and daikon salad.

Ingredients

Recipe for 12 Tapas

Duck confit spring rolls

8 Unit(s)
Deep fried spring roll wrappers
2 Unit(s)
Confit duck leg
1 Unit(s)
Shallot
200 Gr
Shiitake
1 Clove(s)
Garlic
200 Gr
Rice vermicelli
25 Gr
Fresh ginger
1 Unit(s)
Egg

Hoisin Sauce

75 Ml
Hoisin sauce
15 Ml
Water
5 Ml
Chili paste (sriracha)

Chili & Lime Sauce

2 Unit(s)
Bird's eye chili
100 Ml
Lime juice
100 Ml
Fish sauce nuoc-mâm

Carrot & Cucumber Sauce

1 Unit(s)
Carrot
1 Unit(s)
English cucumber
100 Ml
Fish sauce nuoc-mâm
100 Ml
Water
25 Ml
Honey

Daikon Salad

200 Gr
Daikon
100 Gr
Carrot
4 Sprig(s)
Fresh cilantro
15 Ml
Roasted sesame oil
50 Ml
Rice vinegar
50 Ml
Olive oil
15 Ml
Honey
5 Ml
Fish sauce nuoc-mâm
  • Salt and pepper

Preparation time: 25 min

  • Preparation for spring rolls

    Slice the shiitake mushrooms, chop the garlic and the ginger, finely chop the shallots and pull the duck confit. Boil some water, then pour it over the vermicelli. The cooking time for vermicelli can vary depending on the brand used. When they're cooked, rinse with cold water to stop the cooking. In a hot pan, sweat off the shallots and the ginger with duck fat. Add the garlic and the shiitake mushrooms, and cook for a few minutes. Add the pulled duck confit, then cook for another 2 minutes.

  • Spring rolls wrapping

    Keep the spring roll wrappers under a moist clothe to avoid drying. Whisk the egg, which will be used as glue to seal the rolls. Place the wrapper in a diamond shape, and in the center, place some vermicelli lengthwise and garnish with some pulled duck confit. Make sure you have more duck than vermicelli. Close the sides, brush over the last side with egg to seal the roll, then apply a little pressure to make sure the roll is well sealed. Finally, you deep fry the rolls, then you place them on paper towel to absorb exceeding oil.

  • Hoisin Sauce

    Mix all ingredients together in a bowl, and keep the sauce in the fridge.

  • Chili & Lime Sauce

    Put some gloves on to thinly slice the Thai chilies. Squeeze the limes juice and mix it all with the fish sauce.

  • Carrot & Cucumber Sauce

    Peel the carrots and the cucumber, then shred the carrots, and cut thinly the cucumber into dice (brunoise cut). Mix all the ingredients together and it's ready to serve.

  • Daikon Salad

    Peel the daikon radish and the carrot, and cut them as a julienne. Pull off the cilantro leaves and chop them finely. In a bowl, mix all the ingredients for the dressing and whisk until well blended. Add the dressing to the salad 20 minutes before serving for the vegetables to have time swelling.

Traditionally, spring rolls hold vegetables inside, but this is at your discretion. You can garnish your salad with roasted peanuts or some chop suey. The Chili & Lime Sauce is the traditional side for the Pad Thai dish.

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