Ingredients:
Confit:
4 Duck Legs
4 tbsp Brown Sugar
4 tbsp Salt
1 tbsp Thyme
1 tbsp Fennel Seeds
1 tbsp Lemon Zest
6 cups Duck Fat
Wonton:
1 Egg
Extra thin spring roll wrappers
Duck
Cornstarch
Wonton Duck Confit Mix:
2 each Shallots (minced)
1 tsp Thyme
4 cups Pulled Duck Confit Meat
4 oz Goat Cheese
Ground Black Pepper to Taste
Vinaigrette:
4 oz Sherry Vinegar
8 oz Neutral Oil (non-GMO, safflower, sunflower, grapeseed)
1 tbsp Shallots
2 tbsp Smooth Dijon Mustard
1 tbsp Fresh Chives
Salt & Pepper to taste
Method of Preparation:
Confit:
Combine the brown sugar, salt, thyme, fennel seeds, lemon zest. Spread on to flat sheet pan. Spread the cure mix evenly on the sheet pan.
Place the Duck legs on the cure mix. Place in the refrigerator. Let cure for minimum 12 hours. Pull out of the fridge & rinse the cure off of the duck legs. Heat the duck fat up to about 200 degrees. Place the duck legs in the fat. Make sure they are covered in fat completely. Cover with lid. Place in oven at 275 degrees for about 2.5 hours or until the meat falls off the bone.
Wontons:
Sprinkle the work surface with cornstarch. Place the spring roll wrap on the dusted surface. Place duck confit mix about a third of the way in the wrapper. Brush the egg wash along the edge. Roll up and seal tightly. Place in deep fat fryer at about 330 degrees. Gently place the spring roll in the fryer. Deep fry for about 2 minutes or until lightly brown. Remove from the fryer, place on paper towel to absorb.
Wonton Duck Confit Mix:
Combine all ingredients and reserve.
Vinaigrette:
Combine vinegar, mustard, shallots in bowl. Slowly whisk in the oil until emulsified. Add chives.