Duck Spring Roll with Wild Berry Sauce
Ingredients
- 4 duck breasts
- 2 oz. shitake mushroom caps julienned
- 1 carrot julienned
- 1 yellow squash julienned
- 1 zucchini julienned
- 1 red pepper julienned
- 4 oz. hoisin sauce
- 1/4 head cabbage julienned
- 8 oz. butter melted
- 1 package phyllo sheets
- 2 pints blackberries
- 1 pint raspberries
- 8 oz. sugar
- 1 oz. water
- 1 chipotle pepper in adobo sauce
- 1 package rice noodles
Instructions
- Julienne all vegetables and set them aside. Place all berries in a pot with sugar, water and chipotle pepper. Let mixture simmer until berries break down, approximately 30 minutes.
- Strain through a china cap to remove the seeds.
- Take 1 ounce of the hoisin sauce and coat the duck breasts. Sear in a hot pan and finish in the oven to 145° F. Pull out and let rest.
- Julienne duck breast and set aside.
- Sauté vegetables with 1 ounce of hoisin sauce and let cool.
- Brush phyllo sheets with butter, placing five sheets together and cut them into four sections. Place approximately 1 ounce of vegetables and duck on top of the phyllo dough. Fold the end in and roll phyllo up sealing closed with melted butter. Brush outside of spring rolls with melted butter and place in a 375° F oven until golden brown.
- To plate, place sauce in center of plate and put one spring roll in the middle of the sauce. Cut another spring roll on bias and place half of it on the plate. Garnish with fried rice noodles.
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