Asian Spiced Duck Breast with Duck and Vegetable Spring Rolls

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Asian spiced duck breast with duck and vegetable spring rolls is a delightful fusion of flavors and textures. The succulent duck breast is marinated in aromatic Asian spices, giving it a rich and vibrant taste. The accompanying duck and vegetable spring rolls are crispy on the outside and filled with a delicious combination of tender duck meat and fresh vegetables. This dish is perfect for those who crave a taste of Asia with a twist.

Keywords: Asian spiced, duck breast, vegetable spring rolls, fusion flavors, aromatic spices.

Asian spiced duck breast with duck and vegetable spring rolls recipe details

Asian spiced duck breast with duck and vegetable spring rolls recipe, recipe Rating: 4.9
Number of votes:147

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.