Prep time: 30 minutes
Cooking time: 5-6 minutes
Makes: approx. spring rolls
Special tools: Deep fryer

This dish uses Brome Lake Duck, arguably Canada’s most famous duck and close to my heart, as I grow up mere minutes away from the farm. It also reminds me just how eclectic Canada is. It really uses an ingredient that is truly Canadian, but showcasing it in a classic Chinese preparation

Filling
2 ea. Brome Lake duck confit legs
1 ea. red pepper, cleaned, julienne
3 ea. baby bok choy julienne
½ ea. zucchini, julienne
1 ea. carrot, medium, julienne
½ ea. red onion, julienne
1 tbsp. garlic minced
1 tbsp. ginger minced
4 tbsp. sesame oil
1 tsp. Chinese five spice
1 tsp. sambal oelek
1 tsp. fish sauce
1 pck. 8” TYJ spring roll wrappers
2 tbsp. corn starch
4 tbsp. hot water

• Heat a large sauté pan on high, add ginger garlic to pan
• Quickly add the onions, carrots and peppers to the pan, followed by the zucchini and then the bok choy
• Sauté for 2 – 3 minutes until vegetables soften
• Season with salt and pepper, followed by Chinese five spice, sambal oelek, and finally fish sauce
• Remove from heat, set aside to cool and drain any excess liquid
• Remove the skin from the duck legs, then pull the duck meat off, shredding it, set aside the meat, and discard the skin and bones
• Preheat the deep fryer to 350F
• In a bowl, combine the cornstarch and water and whisk together using a fork to create a slurry, this will act as the paste to seal your spring rolls
• At assembly, place one spring roll wrapper diagonally from corner to corner on your work surface
• Lightly brush the far corner with corn starch slurry
• On the center of the spring roll wrapper place 2 tbsp. of cooked vegetables, followed by 1 tbsp. shredded duck confit
• Take corner closest to you and fold over the vegetable mixture and begin to roll until half way
• Tuck in left and right corners of wrapper and continue to roll until completely encased, set aside and repeat until filling is used
• Fry until crispy and golden brown
• Remove from deep fryer and drain excess fat.
• Serve with your choice of spicy or sweet dipping sauce, I enjoy a hoisin peanut sauce, or raspberry mirin