This is great recipe to use during duck hunting season. The duck goes very well with the Asian flavors used in the spring rolls and the crunch of the veggies gives them a nice texture.
(Makes 8-10 rolls depending on the size of the ducks)
- Breast meat from two wild ducks, skin on (I use Wood Ducks)
- ¼ Tsp. each of salt and fresh black pepper
- 1 Tbsp. canola oil
- 2 Tbsp. olive oil
- 1 Large red pepper, deseeded, sliced length-wise
- 2 Cups Oyster Mushrooms chopped
- 2 Cups bean sprouts
- ½ Cup green onions chopped
- ¼ Cup Hoison sauce
- 8 to 10 Spring roll wrappers (not egg roll)
- Canola oil spray
- ¾ Cup plum jam
- ¼ Cup Soy Sauce
- 1 Tbsp. pureed ginger
Score the skin on the duck breasts diagonally with a sharp knife but try not to cut into the meat. I like to leave the skin on as it crisps up beautifully and wild duck meat can be dry if all of the fat is removed. Sprinkle the breasts with salt and pepper.
Preheat a heavy skillet to a medium heat, add canola oil and cook the duck breasts skin side down until the skin becomes crispy. Turn once and cook until the meat is barely cooked through. The meat should be pink inside. Remove the duck breasts from the heat and set aside to rest.
Using the same skillet, add the olive oil and red peppers, mushrooms, bean sprouts and green onions. Stir fry the veggies until tender but still crisp. Add the Hoisin sauce to the veggies, toss and remove from the skillet to cool.
Slice the duck breasts thinly and horizontally.
Take the spring roll wrappers and dip them in cold water, two at a time. Lay them individually on a clean kitchen towel.
Take about a quarter-cup of the vegetable mixture and place it about 1½ inches in from the edge of the wrapper. Lay slices of duck meat on top of the veggie mixture. Fold the edge nearest to you over the filing. Then fold the sides in and roll the spring roll up (there are often directions on how to roll the wraps right on the package). At this point, the spring rolls can be wrapped in a damp towel and refrigerated for up to an hour.
Microwave the plum jam for two minutes, stir in soy sauce and ginger, mix well and set aside.
Preheat the oven to 300 degrees, spray a baking sheet with canola oil and lay the spring rolls so they are not touching. Back until golden, turning once.
Serve with the plum dipping sauce and enjoy. You better make a double batch, because they’re pretty yummy and won’t last long!