Duck Spring rolls

These little duck spring rolls are often served at cocktail parties. They are fairly easy to make and many of the simple steps can be done in advance, requiring only simple last minute assembly. In trying to photograph these little babies, I think I got Hoisin sauce on my camera lens. I must apologize for the photograph; unfortunately, it is the best of the worst.

To poach the duck-
You will need
2 Duck breasts (about 8 oz each)
¾ cup red wine
¾ cup chicken stock
1 piece of lemon grass, cut into 2” long chunks
1 teaspoon whole peppercorns
1 piece of ginger about 1” – cut in half

Place the duck, red wine. Chicken stock, lemongrass (fresh please), peppercorns, and ginger into a stockpot (a 5 quart is fine). Turn heat to high and allow liquid to boil then reduce heat. Simmer, partially covered for about an hour and a half, turning the breasts over 3 or 4 times during cooking. Remove breasts and cut into thin strips (about 1” long 1/8” thick) for assembly. These may be kept in a warm oven until you are ready to assemble, I like to add a little (tablespoon) of the rendered duck fat to help keep them moist.

The simple Hoisin sauce-
1 8 oz jar of Hoisin sauce
1 clove garlic, peeled and minced
Juice of half a lime

Combine these ingredients in a small bowl and a little ahead of when you plan to assemble the spring rolls, and then set aside.

To assemble-
You will need the hoisin sauce, the duck, 1 cucumber cut into thin strips (seeds removed) and rice paper.

Run 1 sheet of rice paper under water for about 5 seconds. Place the damp paper onto a flat surface. Down the center of the paper add about a Tablespoon of duck, a few slices of cumber and a drizzle of Hoisin Sauce. Roll like a Burrito. Slice in half to serve.

Note: These seem to keep rather well and stay moist in Tupperware, just try not to layer on top of one another too much so you avoid sticking.