Duck spring rolls
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Ingredients
- 15 ml (1 tablespoon) of vegetable oil
- 1 finely chopped french shallot
- 1 leek white sliced into julienne
- 1 peeled carrot sliced into julienne
- 2 garlic cloves
- 1 tablespoon of chopped ginger
- 1 shredded confit duck thighs
- 250 ml (1 cup) of peeled and grated Butternut squash
- 12 phyllo flaky pastry sheets
- 60 ml (1/4 cup) of melted butter
- Enough vegetable oil for frying
Preparation
Side-by-side mode- In a non-stick pan, heat oil at medium high heat. Cook shallot, leek and carrot 5 minutes. Add garlic and ginger, then continue cooking 2 minutes. Add shredded duck and the squash. Mix. Cool down at room temperature. Set aside.
- Spread 2 phyllo sheet over a work surface. With a brush, spread melted butter. Turn over the phyllo sheets and spread over 10 ml (2 teaspoons) of garnishing. Only fold one time phyllo sheets over the garnishing to close tightly. Fold sides to form an envelope. Then roll sheets tightly, then spread butter over rolls edges. Repeat the same operation with remaining phyllo sheets and garnishing.
- In a deep fryer or a thick bottomed deep casserole, heat vegetable oil at 220°C (425°F). Fry rolls 3 minutes. Drain over paper towels.
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