Sweet & Spicy Confetti Duck Rolls

Winner, 2001 Duck Recipe Contest, Chef Jason Poindexter

Serving Size {6 Servings}


6- 6 oz each Maple Leaf Farms Boneless Duck Breasts


1 Cup Soy Sauce

1/2 Cup Each Rice Wine Vinegar, Mirin

2 Tablespoons Sesame Oil

3 Tablespoons Minced Ginger

6 Cloves Garlic, minced

1 Bunch Green Onions

Dipping Sauce:

1 Red Bell Pepper, rough chopped

1/2 Cup Sugar

3/4 Cup Rice Wine Vinegar

1/4 Teaspoon Each Cornstarch, Salt

1/2 Teaspoon Crushed Red Pepper Flakes

1 Tablespoon Finely Chopped Cilantro


1 Carrot, julienne

1 Red Bell Pepper, julienne

As Needed 4 Inch Wooden Skewers


Black and White Sesame Seeds


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1. Remove skin from duck breasts; reserve. Evenly pound breasts to a thickness between 1/4 to 1/2 -inches.

2. Take green onion bunch and separate green part from white part. Chop white parts; set green parts aside. Combine soy sauce, rice vinegar, mirin, sesame oil, ginger, garlic and white part of onions. Mix well. Place breasts into marinade. Cover, refrigerate overnight.

3. To make dipping sauce, combine red pepper, sugar, vinegar, cornstarch and salt in a saucepan. Bring ingredients to a boil. Simmer for 5 to 7 minutes or until pepper is tender. Remove from heat and puree. Mix in red pepper flakes and cilantro. Cover and refrigerate until needed.

4. At service, remove duck from marinade. Dry breasts; place on flat surface. Lay two green onions, carrots and peppers lengthwise across breast; roll breast around vegetables. With seam side down, tie roll with string at 1-in. intervals. Repeat with remaining breasts. Place duck rolls on top of a wire rack placed over a sheet pan. Cover rolls with reserved duck skin. Cook in 350°F oven, 20 to 25 minutes or until an internal temperature of 152° to 155°F. Resting should bring internal temperature to an ideal 160°F. Remove string; slice duck into 1/2 to 3/4 inch pieces. Place duck rounds on wooden skewers.

5. To serve: sprinkle duck rounds with black and white sesame seeds. Arrange on platter with dipping sauce.

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