Duck Sticks - Recipe International

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Think of this as Gascony meets Shanghai: The fork-tender duck confit and aromatic vegetables are brightened with fresh scallions and pickled ginger. Wrapped in paper-thin egg roll wrappers and fried to a crisp, they are best eaten immediately.

Makes4 servings

Cooking Methodfrying

CostModerate

Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Courseappetizer

Equipmentblender

Five Ingredients or LessYes

Moodadventurous

Taste and Texturecrisp, meaty, rich

Ingredients

1 small carrot, chopped
½ onion, quartered
¼ cup peeled and chopped daikon radish
2 garlic cloves
2 duck legs
Salt
1 tablespoon five-spice powder
¼ cup grape seed, corn, or other neutral oil, plus more for frying
2 scallions, trimmed and minced
2 tablespoons pickled ginger, minced
2 teaspoons soy sauce, plus more to taste
Four 8-inch square egg roll wrappers, cut in half
2 egg yolks, lightly beaten with 2 tablespoons water

Instructions

Put the carrot, onion, daikon, and garlic in a food processor. Pulse until diced small. In a large bowl, season the duck legs with salt, then cover with the vegetable mixture and five-spice powder. Cover and marinate in the refrigerator overnight.
Preheat the oven to 200°F. Put the duck legs in a roasting pan, skin side up, and cook for 8 hours, or until very soft. Remove from the oven, cool slightly, then remove the skin and bones, reserving the rendered fat. Mix ¼ cup of the reserved fat with the oil, duck meat, scallions, pickled ginger, and soy sauce.
Put an eighth of the duck meat mixture in a line lengthwise in the center of an egg roll wrapper. Brush a little egg wash around the edges of the wrapper. Fold in the sides; then, starting from one end, roll up tightly. Repeat with remaining wrappers and filling.
Pour oil to a depth of at least 1 inch in a heavy, deep saucepan and heat to 350°F. Add the duck sticks and cook until golden brown and crisp, turning occasionally for even browning. Do not overcrowd; work in batches if necessary. Drain on paper towels and serve.
4. Pour oil to a depth of at least 1 inch in a heavy, deep saucepan and heat to 350°F. Add the duck sticks and cook until golden brown and crisp, turning occasionally for even browning. Do not overcrowd; work in batches if necessary. Drain on paper towels and serve.

2007 Jean-Georges Vongerichten