Crispy Five-Spice Duck Confit Spring Rolls with Plum-Ginger Glaze

Instructions

1. 1

   Pat the duck legs dry and generously season them with salt and black peppercorns.

   ~5 min
2. 2

   In a small bowl, combine the five-spice powder with a pinch of salt.

   ~1 min
3. 3

   Rub the five-spice mixture all over the duck legs.

   ~2 min
4. 4

   Place the seasoned duck legs in a deep oven-safe pot or Dutch oven. Pour the duck fat over the duck legs, ensuring they are fully submerged. If needed, melt additional duck fat or use a neutral oil like vegetable oil.

   ~5 min
5. 5

   Cover the pot tightly and place it in a preheated oven at 300°F (150°C) for 3 hours, or until the duck is incredibly tender and falling off the bone.

   ~180 min
6. 6

   Remove the duck legs from the fat. Reserve the duck fat for future use. Allow the duck to cool slightly, then shred the meat, discarding the bones and skin. You should have about 300-350g of shredded duck meat.

   ~15 min
7. 7

   For the plum-ginger glaze: Pit and chop the plums. Finely mince the fresh ginger.

   ~5 min
8. 8

   In a saucepan, combine the chopped plums, minced ginger, rice vinegar, brown sugar, and soy sauce. Bring to a simmer over medium heat, stirring occasionally.

   ~10 min
9. 9

   Cook for 15-20 minutes, or until the plums have softened and broken down into a sauce. Mash the plums with a fork or potato masher for a smoother consistency. You can also pulse it briefly in a food processor if desired.

   ~20 min
10. 10

    In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually whisk the slurry into the simmering plum sauce until thickened. Remove from heat and set aside.

    ~3 min
11. 11

    To assemble the spring rolls: Lay out one spring roll wrapper on a clean surface. Place about 2 tablespoons of shredded duck confit near one corner.

    ~1 min
12. 12

    Fold the corner over the filling, then fold in the sides. Roll tightly to form a spring roll. Seal the edge with a little water.

    ~2 min
13. 13

    Repeat with the remaining wrappers and duck filling.

    ~15 min
14. 14

    Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).

    ~10 min
15. 15

    Carefully fry the spring rolls in batches, 3-4 at a time, for 4-5 minutes, or until golden brown and crispy. Do not overcrowd the fryer.

    ~5 min
16. 16

    Remove the fried spring rolls with a slotted spoon and drain on paper towels.

    ~1 min
17. 17

    Serve the crispy spring rolls immediately with the warm plum-ginger glaze for dipping.