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Nems of frayed duck and corn confit in the juice of meat, vinaigrette with fresh herbs


Spring rolls filled with duck confit, caramelized onions and corn. A vinaigrette of green onion and basil aside.


Recipe for 12 Tapas

For the rolls

12 Leaf(ves)
Deep fried spring roll wrappers
2 Unit(s)
Confit duck leg
0.50 Cup(s)
1 Unit(s)
2 Clove(s)
250 Ml
Veal demi-glace
1 Unit(s)

For the vinaigrette

100 Ml
Canola oil
35 Ml
Rice vinegar
1 Zest
3 Unit(s)
Green onion
8 Leaf(ves)
  • Salt and pepper
  • Vegetable oil

Preparation time: 45.00 min

Preheat your friteuse at 425.00 °F

  • Beforehand preparation

    Snip the onion and the basil. Mince the garlic. Zest the orange. Remove the meat from the duck and fray it very finely. Snip the green part of the green onion in thin wedges.

  • The rolls

    Keep the roll sheets underneath a wet cloth so they don't dry up. Beat the egg that will serve as glue for the rolls. Place the sheet in diamond, place the duck in the center. Fold the sides and baste the upside part with the beaten egg, seal the roll with a small pression. Once sealed, fry the roll and set it aside on absorbent paper.

  • The stuffing

    Caramelize the onion slowly in a vegetable oil net. Add the garlic and the corn and cook it until the obtention of a nice colouration. Finish with the veal demi-glace and mix it with the duck meat.

  • The vinaigrette

    In a bowl, mix the rice vinegar, the orange zest and a pinch of salt. While whisking, pour the oil. Finish with the fresh herbs.

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