Aromatic Duck Spring Rolls Recipe

Score and season duck

Pat duck breasts dry. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into the meat. Season both sides with salt, black pepper and five-spice powder.

Render duck skin and roast

Place duck breasts skin-side down in a cold skillet. Turn heat to medium and cook 6–8 minutes to render fat and crisp skin, pressing occasionally. Pour off excess fat if it becomes too much. Flip and sear the flesh side 1–2 minutes. Transfer to a preheated 200°C (400°F) oven and roast 6–8 minutes for medium (adjust time for preferred doneness). Let rest 6–8 minutes, then thinly slice the duck against the grain.

Prepare aromatics and vegetables

While duck cooks, combine minced garlic, grated ginger, sesame oil, hoisin, soy sauce and rice wine in a small bowl to make a quick glaze. Thinly slice shallot, julienne carrot and cucumber, and thinly slice red cabbage and green onion. If using rice vermicelli, cook according to package, drain, rinse under cold water and set aside (use roughly 50 g cooked).

Pan-glaze duck (optional)

Return the skillet used for duck to medium heat (use 1–2 tbs rendered duck fat or 1 tbs neutral oil if needed). Add the shallot and sauté 1 minute until softened. Add the quick glaze and 2 tbs water, simmer 1–2 minutes until glossy. Add sliced duck and toss briefly to coat and warm through. If you want the filling to be tacky and bind, stir in cornstarch slurry and cook 30–45 seconds until slightly thickened. Remove from heat.

Assemble filling components

On a clean board, place prepared sliced duck, carrots, cucumber, cabbage, cilantro, green onion and optional vermicelli so assembly is streamlined. Taste a bit of glazed duck and adjust seasoning (add a pinch of salt or soy if needed).

Roll spring rolls

Work one wrapper at a time. If using rice paper, soak each wrapper in warm water 8–12 seconds until pliable; if using wheat-style wrappers, keep them covered with a damp towel and brush edges with water. Place wrapper on a flat surface, center 2–3 tbsp of filling (a few slices of duck, small handful each of carrot, cucumber, cabbage and a few cilantro leaves and vermicelli). Fold bottom over filling, fold sides in, then roll tightly to seal. Repeat to make 12 rolls. Lightly brush seam with the cornstarch slurry to ensure they stay closed. For a crisp finish, brush outside lightly with neutral oil and pan-fry seam-side down in a skillet 1–2 minutes per side until golden, or bake at 200°C (400°F) for 8–10 minutes.

Serve

Cut rolls crosswise on a diagonal, place on a platter and serve warm with the cherry hoisin sauce on the side for dipping.

Combine sauce ingredients

In a small saucepan, add 1/2 cup pitted sour cherries (or 1/2 cup cherry preserves), 4 tbs hoisin sauce, 1 tbs rice vinegar, 1 tsp soy sauce, 1 tsp honey, 1/2 tsp sesame oil and 1 tsp fresh lime juice. Bring to a gentle simmer over medium-low heat.

Simmer and blend

Simmer 3–5 minutes to warm and meld flavors. If using whole cherries and you prefer a smooth sauce, mash lightly with the back of a spoon or blend briefly with an immersion blender until smooth. Add up to 2 tbs water to reach desired consistency. Taste and adjust acidity/sweetness with extra vinegar or honey as needed. Stir in 1/4 tsp chili flakes if a touch of heat is desired.

Finish and serve

Remove from heat and let cool slightly; transfer to a small bowl for serving alongside the spring rolls. Sauce can be made a day ahead and refrigerated; bring to room temperature before serving and whisk if it thickens.