I know there are a lot of football fans who really care which team wins this Sunday’s Super Bowl. But me, I’m just in it for the food. While the rest of America roots for Peyton Manning’s less-funny brother or the guy who’s married to Gisele, I’ll be grazing the spread of cheese dips, bacon-wrapped goose bites, and sliders at the back of the room. I’ll also be judging friends’ reactions to my contribution to the party’s potluck: duck spring rolls.
I first had a version of these at our annual wild game feed and have been looking for a good excuse to make them myself. The recipe I’m passing along calls for fresh duck breasts, but I’ve found spring rolls are also a great way to use up the crispy-skinned leftovers of a roast duck. The recipe also works with goose, venison, pheasant, or any game meat with just a little modification.
Duck Spring Rolls
¼ cup soy sauce
2 Tbsp. sesame or canola oil
2 Tbsp. honey
2 tsp. fresh ginger, finely chopped
3 cloves minced garlic
4 duck breasts, skinned and cut in ¼-inch-thick slices
2 cups cabbage, shredded
1 carrot, diced
2 green onions, chopped
1 can water chestnuts, drained and diced
2 Tbsp. canola oil
Egg roll or wonton wrappers
1 egg, beaten with a little cold water added
Whisk the marinade ingredients together, reserving 2 Tbsp. for the spring roll stuffing. Add the sliced duck and marinate for 30 minutes.
Remove the duck from marinade and pat dry. Heat the oil over med-high heat until just smoking.
Add the duck and stir-fry quickly, until the meat is just cooked, yet still pink. No more than about 2 minutes. Remove and let cool.
Chop the duck meat and mix with vegetables. Stir the reserved marinade into meat and vegetables mix. Spoon about 2 Tbsp. of the stuffing mix onto an egg roll wrapper and roll tightly. Brush the inside edge of the wrapper with egg wash and press to form a good seal.
The finished rolls can be pan fried in a little oil, deep fried, or baked in a 400-degree oven for about 10 minutes. Serve with your favorite dipping sauce.