With the off-season here, getting creative with duck meat is part of the fun as you make your way through the pile of meat left in the freezer. Never short of recipe ideas and inspiration, Victoria Mullaney, from the Lodge at Black Pearl, shares her duck spring roll recipe with us.
Victoria Mullaney: “If I could make only one recipe with ducks, this would be it! With relatively few ingredients and a delicious flavor profile, duck spring rolls are everyone’s favorite. The girls in the kitchen are thrilled if there are a few left when they clear appetizer platters from the bar. We make these for every hunt. If you do not have duck meat, they are delicious made with all pork.”
Duck Spring Rolls
Follow the below ingredients and instructions to make your own duck spring rolls.
Ingredients:
- ½ pound ground duck breasts
- ½ pound ground pork
- 1 bunch scallions, chopped fine
- 4 carrots, peeled and finely grated
- 5 – 6 Napa cabbage leaves, chopped
- 2 teaspoons ground ginger
- ½ cup soy sauce
- 2 packages won ton wrappers
- Small dish of water
- Peanut oil for frying
Instructions:
1. Add ground duck breasts, ground pork, scallions, carrots, and cabbage into a large mixing bowl.
2. Add ginger and soy sauce to the same bowl and mix ingredients. I use my hands to mix ingredients well. Cover and refrigerate for several hours or overnight.
3. TO MAKE ROLLS: Place a teaspoon of filling diagonally just below the center of the wrapper. Roll up starting with the corner below the filling and folding in each side corner before rolling up. Be sure to seal the edges by dipping your index finger in water and smearing it along the edges of the wrapper before pressing the edges closed so the filling does not escape during frying.
4. Fry in peanut oil heated to 350 degrees F for 5 minutes or until golden and no longer pink inside.
HONEY MUSTARD DIPPING SAUCE:
You can serve the duck spring rolls with this honey mustard dipping sauce or purchased Chinese mustard.
Ingredients:
- ½ cup Gulden’s spicy brown mustard
- 3 – 4 tablespoons honey
Instructions:
1. Mix the above in a small bowl. Add additional honey, if desired.
2. Serve in a small dish alongside duck spring rolls
For more recipes from Vicky Mullaney, check out her cookbook, The Lodge at Black Pearl Cookbook.