Spiced Lychee and Duck Confit Spring Rolls

Instructions

1. 1

   Preheat oven to 300°F (150°C).

   ~5 min
2. 2

   Rub duck legs with salt and black peppercorns. Place in a small oven-safe dish. Pour duck fat over the duck legs, ensuring they are mostly submerged. Add ginger slices and smashed garlic cloves.

   ~5 min
3. 3

   Cover the dish tightly with aluminum foil and cook in the preheated oven for 2.5 to 3 hours, or until the duck is very tender and easily pulls away from the bone.

   ~180 min
4. 4

   Remove duck legs from the fat and let cool slightly. Shred the duck meat using two forks, discarding the skin and bones.

   ~10 min
5. 5

   While the duck cools, finely dice the lychees, red onion, and jalapeno. Chop the cilantro.

   ~5 min
6. 6

   In a medium bowl, combine the shredded duck confit, diced lychees, red onion, jalapeno, chopped cilantro, and lime juice. Mix well.

   ~5 min
7. 7

   Lay a spring roll wrapper flat. Place about 2 tablespoons of the duck mixture in the center. Fold the bottom edge over the filling, then fold in the sides, and roll up tightly. Moisten the top edge with a little water to seal.

   ~1 min
8. 8

   Repeat with the remaining wrappers and filling.

   ~11 min
9. 9

   Heat vegetable oil in a frying pan or wok over medium-high heat to about 350°F (175°C).

   ~10 min
10. 10

    Carefully fry the spring rolls in batches, turning occasionally, until golden brown and crispy. This should take about 3-5 minutes per batch.

    ~5 min
11. 11

    Remove the fried spring rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

    ~2 min
12. 12

    Serve immediately.