Fried Spring Rolls with Duck Legs and Coriander

by Patrik Havlíček, AvantGarde Restaurant & Café
Showing the best of home cooking food recipes

30 minutes preparation & 3 minutes frying

Calculation for one portion:

60g Duck thighs
2 Plates of spring dough
15 g Carrots
15g Cucumber
15g White radish
20 ml Kikkoman soy sauce
10 ml Sweet and sour sauce
1g Coriander
4g Ginger
2g Wasabi
1 Egg
Banana leaf (only for decoration – It can be sometimes found in the supermarket but a better (and cheaper) option is to look for it in the Asian markets)
Cress (only for decoration)
Salt (to taste)
Freshly ground pepper (to taste)

1. Put salt on duck thighs and bake in the oven until tender, at about 160 C.

2. Rinse carrot, white radish, and cucumber under cold running water and peel.

3. Chop carrots and white radish into fine strips (julien). Dice the cucumber (without cores).

4. Chopped vegetables mix with baked duck legs, that were culled before for coarse pieces.

5. Add the coriander leaves, chopped ginger, sweet and sour sauce, a little bit of Kikkoman soy sauce and pepper.

6. Create a mix and that your will wrap into the Asian spring dough. Then spread egg yolk around the dough edges.

7. Once prepared, fry spring rolls in hot oil for 2 minutes.

8. Serve the spring rolls with Kikkoman soy sauce. You can also accompany whole meal with wasabi and hot sauce Sriracha (can be found in Czech supermarkets).