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Domaine de Provence Duck Confit Eggrolls or Wontons

Recipe type: Appetizer



2 pounds
Duck Confit (bones and skin removed, finely chopped)
2 cups
Savoy Cabbage (shredded)
1 ounce
Chili Garlic Sauce
2 ounces
Sushi Vinegar
2 packages
Egg Roll Wrappers (OR )
3 packages
Wonton Wrappers


Preheat oil in a deep fryer or large pot to 375° F. Sauté cabbage, add duck meat, chili garlic sauce, sushi vinegar, salt and pepper. Let Cool. Roll in eggroll wrappers or fold into wonton skins. Fry in oil until golden brown. Serve on a bed of fried spinach with Sakurauchi Sa Yuzu Marmalade, Sakurauchi Sa Soy Glaze and Sriracha sauce.