Umami Bomb Miso-Glazed Duck Confit Spring Rolls

Instructions

1. 1

   Prepare the duck confit: generously season the duck legs with salt and black peppercorns. Place them in a deep dish with garlic cloves and thyme sprigs. Cover with duck fat, ensuring the duck is fully submerged. Cover and refrigerate for at least 24 hours.

   ~60 min
2. 2

   Preheat oven to 300°F (150°C). Place the duck legs in a Dutch oven or oven-safe dish, ensuring they are submerged in the duck fat. Cover tightly and cook in the preheated oven for 2.5 to 3 hours, or until the meat is very tender and falling off the bone.

   ~180 min
3. 3

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

   ~15 min
4. 4

   Prepare the miso glaze: in a small bowl, whisk together white miso paste, mirin, soy sauce, honey, and sesame oil until well combined.

   ~5 min
5. 5

   In a large bowl, combine the shredded duck meat with 3 tablespoons of the miso glaze. Toss to ensure the duck is evenly coated.

   ~5 min
6. 6

   Prepare the spring roll wrappers: lay out one wrapper on a clean surface. Place about 2 tablespoons of the duck mixture near one corner. Fold the corner over the filling, then fold in the sides, and roll tightly to form a spring roll. Seal the edge with a little beaten egg wash.

   ~30 min
7. 7

   Repeat with the remaining wrappers and duck mixture. You should have about 24 spring rolls.

8. 8

   Heat neutral oil in a deep frying pan or wok to 350°F (175°C). Carefully fry the spring rolls in batches, for 3-4 minutes per side, until golden brown and crispy.

   ~15 min
9. 9

   Remove spring rolls with a slotted spoon and drain on paper towels. Brush the remaining miso glaze lightly over the hot spring rolls.

   ~5 min
10. 10

    Serve immediately.