Asian Duck with Eggroll and Sweet Potato Puree

Entree, Winner 2000 MLF Recipe Contest, Chef Dave Swanson

Serving Size {6 Servings}



1/2 Cup Each Hoisin Sauce, Sake, Soy Sauce

1 Tablespoon Each Sesame Oil, Chili Oil

3 Ounces Ginger, Sliced

2 Ounces Garlic, Sliced

4 Ounces Shallots, Sliced

3 - 4 1/2 To 5 Lb Each MLF Whole Duck

Braised Duck Legs:

As Needed Salt, Black Pepper

1 Cup Each Rice Wine Vinegar, Sake

1/2 Cup Mirin (Rice Wine)

1 Quart Duck Stock

Duck Breasts:

As Needed Chinese Ten Spice Seasoning

As Needed Salt

Sweet Potato Puree:

2 Pounds Sweet Potatoes

1 Cup Cream

1/2 Cup Maple Syrup

As Needed Salt, White Pepper

Duck Roll Filling:

As Needed Vegetable Oil

1/2 Head Napa Cabbage, 1/2 Inch Chiffonade

1 Bunch Green Onions, Sliced On Bias

1 Tablespoon Ginger, Grated

1 Tablespoon Each Fish Sauce, Oriental Dry Mustard

8 Ounces Bean Sprouts

Duck Roll:

12 Ounces Duck Roll Filling

6 Ounces Duck Leg Meat

6 Each Spring Roll Wrappers

As Needed Peanut Oil


As Needed Cilantro Sprigs


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Marinade: Combine first 8 ingredients. Take whole duck and remove duck breasts and legs. Marinate duck, covered in refrigerator for 24 hours.

Braised Duck Legs: Remove breasts and legs from marinade; drain marinade reserving solids. Season legs with salt and pepper. Brown in a heavy-bottomed pan. Remove legs; degrease pan. Add solids from marinade; brown. Deglaze with vinegar; reduce to 1/4 cup. Add sake, mirin and stock. Bring to a boil; skim. Add legs. Cook, covered, in 325°F oven for 1 1/2 hours or until tender. Remove legs from braising liquid; cool. Remove duck meat from bones; reserve. Reduce braising liquid until sauce consistency is reached.

Duck Breasts: At service, rub breasts with ten-spice seasoning and salt. Over medium heat, sear skin side down until most of the fat is rendered, 6 to 8 minutes; turn and sear other side 3 minutes. Finish cooking in 350°F oven until an internal temperature of 152°F to 155°F. Resting should bring internal temperature to an ideal 160°F. Slice.

Sweet Potato Puree: Bake potatoes in 350°F oven until soft. Remove skin; pass through food mill. Reduce cream to 1/4 cup; add cream and maple syrup to potatoes. Season with salt and pepper.

Duck Roll Vegetable Filling: Stir-fry cabbage in oil. Quickly add green onions and ginger; toss. Deglaze with fish sauce mixed with dry mustard; remove from heat. Fold in bean sprouts. Place on tray; cool.

Duck Roll: Fill each spring roll wrapper with 2 ounces vegetable filling and 1 ounce duck meat. At service, fry 350°F - 375°F until golden brown. Cut in half on bias.

To Serve: Pipe sweet potato puree in center of plate. Fan duck slices around potatoes. Add duck roll halves. Garnish plate with cilantro and serve with 2 ounces of sauce.

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