Duck Egg Rolls
As seen on DU-TV
Serves 4 (as appetizers)
1 ½ c. boneless and skinless duck breast, sliced thinly across the grain
2 Tbsp. soy sauce
1 tsp. fresh ginger, minced
2 garlic cloves, minced
2 Tbsp. peanut oil
1/4 c. dried apricots, thinly sliced
1 1/2 c. green or napa cabbage, shredded
8 egg roll wrappers
1 Tbsp. cornstarch mixed with 1 tablespoon cold water
Oil for frying
1/4 c. soy sauce
1 Tbsp. hoisin sauce (Asian section of your grocery store…it’s there, really)
1 Tbsp. brown sugar
2 Tbsp. rice vinegar or white wine vinegar
Combine sliced duck with next three ingredients and marinate for 30 minutes.
Stir-fry duck in hot peanut oil for 45 to 60 seconds over high heat in a wok or skillet.
Transfer to paper towels to cool. For each egg roll, lay the wrapper on a flat surface.
Place about 2-3 Tbsp. of the cabbage on the lower third of the wrapper forming an area of about 1" tall by 3" wide.
Arrange apricots and cooked duck on top of cabbage.
Turn in sides of wrapper to just overlap stuffing.
Begin rolling egg roll by starting at the edge nearest you and rolling away from you, like a burrito.
When you get to the edge, moisten it with a little of the cornstarch mixture to help it seal.
Place egg roll in hot oil, enough to submerse it and fry until golden brown and crispy.
Drain fried rolls on paper towels.
Combine sauce ingredients and serve with fried egg rolls.