Confit Duck Rolls
We demonstrated this recipe at the last canapé classe and it was liked by all - tender confit duck, hoisin sauce, a couple of chopped spring onions and a sprinkle of Chinese Five Spice. Wrapped up in a soft wrap, It makes a great little canapé or cut a bit larger and served with a cucumber salad, a delicious easy starter. What's more, to help in our busy kitchens, it is best made the day before eating.
Ingredients- makes approx 30 canapé size - depending on thickness of slices and serves 4 as a starter
3 small soft wraps
80g duck confit (approx) - 1 leg and thigh piece (tinned is fine or make your own - see recipe below)
1 tsp Chinese Five Spice
6 tsp hoisin sauce
2 tbsp finely chopped spring onions
1 egg white
3 tbsp finely chopped cucumber (include the skin, but not the centre seeded part)
2 tbsp sliced spring onion
Wipe the fat off the duck leg with kitchen towel, discard the bones and any skin.
Shred the confit duck, then chop and mash it with a fork. The confit duck should look like a rough pate.
Sprinkle the Chinese five spice over and mix in, together with 3 tsp hoisin sauce and 2 tbsp chopped spring onions.
Spread 1 tsp hoisin sauce evenly over each wrap. Press 1/3 of the confit duck mixture over each wrap leaving a 1 cm margin at the far end. Brush some egg white along the far end margin to help it stick.
Firmly roll up the wraps to form a cylinder shape.
Place a piece of cling film under each cylinder and tightly roll it up to enclose each duck wrap, twisting the ends to secure.
Keep the duck rolls in the fridge, seam side down, until required, but preferably over night.
Take the rolls out of the fridge and with a sharp knife, cut slices approximately 1cm thick. Top each slice with a few cubes of cucumber and a few pieces of chopped spring onion. This can be done an hour or so before serving, but keep the completed rolls in a cool place.
If serving as a starter, cut slightly larger slices on an angle and serve with a cucumber salad (see below)
Easy confit duck
2 duck legs
2 tsp flaked salt
1 large garlic clove, sliced
2 sprigs rosemary
2 sprigs thyme
1 jar duck fat (320g)
Wash the duck legs. Pat dry.
Rub the salt, garlic and herbs into both sides of the duck legs.
Place them in a bowl and cover with cling film. Leave in the fridge for 24 hours.
To cook: Wipe off the salt and herbs. Rinse lightly under a cold tap. Try not to soak the duck. Pat dry.
Heat oven to 140°c fan (160°c non fan).
Put the duck legs in a small casserole dish with a lid. Pour in the duck fat to cover the legs.
Add another whole garlic clove and some more herbs. Cut a piece of parchment paper to cover the duck - a cartouche. This helps keep the steam in and the legs covered in the fat. Put the lid on top.
Cook the duck for approximately 2 1/2 hours until the legs feel wobbly. Either cool and store the duck in the fat in the fridge. Or to use immediately, wipe the fat off the legs. Then remove the skin and flake the meat off the bones.
60ml Japanese rice vinegar
1 tsp sesame oil
1/2 tsp caster sugar
1/4 tsp salt
1 tbsp black sesame seeds
Mix the 4 dressing ingredients together - the rice vinegar, sesame oil, caster sugar and salt.
Cut the cucumber in half across its middle (not lengthwise but across its girth)
Using a vegetable peeler, cut thin long slices of cucumber. Avoid using the seeded parts.
When ready to use, drizzle the cucumber with the dressing and sprinkle with black sesame seeds.