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Duck Sping Rolls With Dipping Sauces

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Recipe can be double very easily. Is served with 2 sauces both very different from each other and each complementing the Duck.

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Duck Sping Rolls With Dipping Sauces


Ingredients Needed For Duck Sping Rolls With Dipping Sauces
* 6 spring roll wrappers (wrappers)
* 6 sage leaves
* 6 basil leaves
* 6 cilantro leaves
* 6 slices zucchini, thinly sliced on a mandolin paper 2 x 4,steamed till tender
* 6 slices sweet potatoes, sliced on a mandolin paper thin 2 x 4,steamed till tender
* 2-3 ounces of cooked Duck, sliced thinly into 6 portions

===Sauces===

=====rhubarb cherry sauce=====

* 1 teaspoon balsamic vinegar
* 1/4 cup chopped rhubarb
* 1/4 cup cherry preserves
* 1 teaspoon orange zest

======+ garnish======

* 1 teaspoon sliced scallions

=====Peanut Sauce=====

* 1 tablespoon water
* 1 tablespoon Peanut butter
* 1 teaspoon soy sauce or fish sauce
* 1/2 teaspoon sesame oil
* 1 pinch chili pepper flakes

======+ garnish======

* 1 Thai peppers, diced finely (use as much or little as you like)


Directions To Prepare Duck Sping Rolls With Dipping Sauces
Heat in a saucepan all rhubarb cherry sauce ingredients for 5-10 minutes till rhubarb is tender.<BR>
With a hand blender blend till smooth.<BR>
Place in a small bowl garnished with scallions.<BR>
Set aside.<BR>
Heat all Peanut sauce ingredients till blended.<BR>
Place in small bowl and garnish with peppers.<BR>
Set aside.<BR>
In a bowl of room temperature water soak spring rolls to soften.<BR>
Lay them on work surface place on each herbs following with rest of ingredients off center.<BR>
Then roll, bring sides in, then roll to seal.<BR>
Like you would do an egg roll.<BR>
Slice each in half on an angle, place the spring rolls cut side up.<BR>
Serving along with sauces.



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Friday, August 18, 2017, 3:06 am


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