Asian Duck with Eggroll and Sweet Potato Puree

Entree, Winner 2000 MLF Recipe Contest, Chef Dave Swanson

Serving Size {6 Servings}

Ingredients


Marinade:


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


Garnish:


As Needed Cilantro Sprigs

Directions

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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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