Portions : 2
Preparation : 15 minutes
Cooking : 5 to 8 minutes
Ingredients
- 1 duck leg confit
- 90 ml (6 tbsp) ricotta
- 60 ml (4 tbsp) chives, chopped
- 6 to 8 sheets of Spring Rolls dough
- 15 ml (1 tbsp) flour and water, mixed
- Salt and pepper to taste
- Canola oil Q
The sauce
- 125 ml (1/2 cup) port
- 1 clove garlic, chopped
- 125 ml (1/2 cup) raspberry jam
- 4 tbsp (60 ml) white vinegar
- Salt and pepper to taste
Preparation
- Thinly slice the duck leg, remove bones, fat and cartilage.
- In a bowl, combine the shredded cheese, ricotta, chives, salt and pepper. Check seasoning.
- On the work surface, cut the dough sheets into 4 Spring Roll.
- In the center of each piece of dough, spread the prepared filling and close into a mini roll making sure to close the edges with a little flour and water mixture
- In a hot pan, in 1’' canola oil, sauté the rolls until they are coloured and crispy. Remove and set aside on a paper towel.
- In a saucepan, whisk the port.
- Add the garlic, jam, vinegar and cook for 5 minutes. Check the seasoning.
- Serve the rolls with the prepared sauce and a small crispy salad next to them.
