Spicy Tamarind Duck Confit Spring Rolls with Lemongrass Dipping Sauce
Crispy, golden spring rolls filled with tender, slow-cooked duck confit infused with a tangy tamarind and chili paste. Served with a vibrant, aromatic dipping sauce, these appetizers offer a complex interplay of spicy, savory, and sour notes.
Prep Time
180 min
Difficulty
Hard
Servings
12
Calories
350 kcal
Instructions
- 1
Preheat oven to 150°C (300°F). Season duck legs generously with salt and pepper. Place duck legs in a large pot, cover completely with duck fat. Add garlic cloves, star anise, and cinnamon stick. Cover and confit in the preheated oven for 2.5 hours, or until duck is very tender.
~150 min - 2
Remove duck legs from fat, reserving the fat. Shred the duck meat, discarding bones and skin. In a medium saucepan, combine shredded duck with tamarind paste, red chili paste, fish sauce, and palm sugar. Cook over medium-low heat for 10 minutes, stirring occasionally, until flavors meld and the mixture is thick and sticky.
~10 min - 3
Prepare the dipping sauce: Finely mince the white part of the lemongrass stalks. In a small bowl, whisk together minced lemongrass, lime juice, fish sauce, palm sugar (1 teaspoon), chopped cilantro, mint leaves, and water until sugar is dissolved. Set aside.
~10 min - 4
Lay out a spring roll wrapper. Place about 2 tablespoons of the duck mixture near one edge. Fold the sides inwards, then roll tightly from the edge with the filling. Moisten the final edge with water to seal. Repeat with remaining wrappers and filling.
~15 min - 5
Heat vegetable oil in a deep frying pan or wok to 180°C (350°F). Carefully fry spring rolls in batches, for 3-5 minutes per batch, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
~10 min - 6
Serve the crispy spring rolls immediately with the prepared lemongrass dipping sauce.
Tips
- Ensure duck is completely submerged in fat during confit for optimal tenderness. The reserved duck fat can be strained and reused for other dishes.
- For best results, fry the spring rolls in batches to avoid overcrowding the pan and to maintain oil temperature.
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