Asian Spiced Duck Breast with Duck and Vegetable Spring Rolls

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♼ Recipe origin is unknown. Asian spiced duck breast with duck and vegetable spring rolls recipe, recipe Rating: 4.9
Number of votes:134

Spring is right around the corner, this is a great “sit outside and enjoy a nice cold beverage” recipe to celebrate the end of winter.

Ready in: 1 hour 20 mins

Ingredients

Serves: 6

• Dry Rub
• 2 tablespoons ground coriander
• 1 tablespoon ground black pepper
• 2 tablespoons Chinese 5 spice
• 2 tablespoons kosher salt
• 1 tablespoon cayenne pepper
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• 6 (6 ounce) boneless duck breasts
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• Plum-Blueberry Glaze
• 2 cups sliced fresh plums
• 2 cups fresh blueberries
• 2 tablespoons orange zest
• 2 tablespoons thinly sliced fresh ginger
• 2 cups chicken stock
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• Spring Roll
• 1/2 cup sesame oil
• 2 cups julienned red and yellow bell pepper
• 1 cup julienned Napa cabbage
• 1 cup julienned shiitake mushrooms
• 1 tablespoon minced garlic
• 1/2 cup julienned carrots
• 1 jalapeno chile, seeds removed and julienned
• 4 roasted duck legs, shredded
• 1/4 cup plum-blueberry glaze
• 1/4 cup soy sauce
• 1/4 cup grated ginger
• 6 Vietnamese-style rice paper spring roll wrappers
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• Garnish
• 18 orange segments
• 12 cilantro sprigs

Preparation method

Prep: 1 hour | Cook: 20 mins

1. Combine the ingredients for the dry rub. With a sharp knife, score the skin side of the duck breast in a diamond pattern and coat the duckling breasts with the dry rub. Let marinate 15 minutes at room temperature while oven is preheating to 425 degrees F.

2. In a medium saucepan combine the ingredients for the plum-blueberry glaze and bring to a simmer. Reduce by 1/2. Strain and let stand at room temperature.

3. While the glaze is reducing, it is time to stir-fry the vegetables. In large sauté pan or wok, stir-fry the peppers, mushrooms, garlic, carrots, jalapeno and ginger until crisp-tender. Remove from heat and mix in the Napa cabbage, soy sauce, Plum-Blueberry gaze and the shredded duckling leg meat and cool. Once cool, Drain the mixture and wrap about 3/4 cups in each of spring roll skins, following the package directions.

4. Place the duckling breast in a shallow roasting pan skin side up and place in the oven for 8-10 minutes (cooking times will vary due to variance in ovens) to medium rare. Remove from oven and roasting pan and let stand 5 minutes to let the juice redistribute in the breast.

5. To serve, lightly pool some of the Plum-Blueberry Glaze on the plate. Slice the duck breast thinly on a bias and arrange in a fan pattern on the sauce. Cut the Spring roll on an extreme bias and layer with one side resting on the other. Drizzle plate with the additional Plum-Blueberry Glaze. Garnish the plate with 3 orange segments and cilantro sprig.