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Leeks
Duck spring rolls
Author:
Les Cultures de chez nous
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Preparation
20
Baking
10
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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
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Duck spring rolls
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Preparation
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.
Chef's notes
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