Yuzu-Glazed Duck Confit Spring Rolls with Candied Ginger and Lychee Salsa

Instructions

1. 1

   Prepare the duck confit: Rinse duck legs and pat dry. In a small bowl, mix salt, peppercorns, and thyme. Rub the duck legs generously with the mixture and place them in a dish. Cover and refrigerate for at least 12 hours or up to 24 hours.

   ~60 min
2. 2

   Rinse the duck legs thoroughly under cold water to remove the salt mixture. Pat them completely dry with paper towels. Place the duck legs in a heavy-bottomed pot or Dutch oven, adding the smashed garlic cloves. Pour the duck fat over the legs, ensuring they are fully submerged. Cook over very low heat (simmering gently, not boiling) for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone. Maintain the temperature between 200-225°F (93-107°C).

   ~180 min
3. 3

   Once the duck is cooked, carefully remove the legs from the fat using a slotted spoon and place them on a plate to cool slightly. Strain the duck fat into a clean container and reserve for future use. Shred the duck meat from the bones, discarding the skin and bones. You should have about 2 cups of shredded duck meat.

   ~15 min
4. 4

   Make the candied ginger: In a small saucepan, combine sugar and water. Bring to a boil, then reduce heat to a simmer. Add the thinly sliced fresh ginger. Simmer for 15-20 minutes, or until the ginger is translucent and slightly candied. Remove ginger from the syrup using a fork and place on parchment paper to cool and dry slightly. Chop finely once cooled.

   ~30 min
5. 5

   Prepare the lychee salsa: In a medium bowl, combine chopped lychees, finely diced red onion, chopped cilantro, lime juice, and minced jalapeno (if using). Stir to combine and set aside.

   ~5 min
6. 6

   Make the yuzu glaze: In a small saucepan, whisk together yuzu juice, honey, and minced fresh ginger. Heat gently over low heat until warmed through and slightly thickened, about 5 minutes. Do not boil.

   ~5 min
7. 7

   Assemble the spring rolls: Lay out one spring roll wrapper. Place about 2-3 tablespoons of shredded duck confit in the center. Fold the bottom edge over the filling, then fold in the sides, and roll up tightly. Seal the edge with a little water. Repeat with remaining wrappers and filling.

   ~15 min
8. 8

   Heat 3 cups of vegetable oil in a large frying pan or wok over medium-high heat to 350°F (175°C). Carefully fry the spring rolls in batches, 3-4 at a time, for 3-5 minutes, or until golden brown and crispy. Drain on paper towels.

   ~10 min
9. 9

   Brush the fried spring rolls with the warm yuzu glaze just before serving.

   ~2 min
10. 10

    Serve the glazed spring rolls immediately with the lychee salsa on the side, sprinkled with the finely chopped candied ginger.