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Duck Confit Spring Rolls with Orange Dip 

A Pirate Queen knows a good idea when she steals one.

Not Dead Yet, Chapter 30 - From Paris to Persia

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These crisp golden spring rolls take rich French duck confit and give it a distinctly Asian twist. Elegant enough for Paris, portable enough for a pirate ship, and exactly the sort of culinary appropriation Shi Yang would consider entirely justified.

For the Spring Rolls:

  • 2 duck confit legs, shredded

  • 8 spring roll wrappers

  • ½ cup shredded savoy cabbage

  • 1 carrot, julienned

  • 1 TBSP soy sauce

  • 1 tsp sesame oil

  • Oil for frying

 

For the Orange Dip:

  • ½ cup orange marmalade

  • 1 TBSP rice vinegar

  • 1 tsp grated ginger

 

1. Mix the duck confit, cabbage, carrot, soy sauce, and sesame oil. 

2. Roll mixture into wrappers and fry in oil until golden.     

 

Mix ingredients for the orange dip and serve with hot spring rolls.

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