Duck Spring Rolls with Warm Fig Compote is an extraordinarily delicious appetizer may also be served for lunch or a light dinner main course. The flavors pair together perfectly.

Duck Spring Rolls with Warm Fig Compote
Recipe type: Appetizer
Serves: 4
  • 2 Cups Savoy cabbage, julienned
  • 1 Tablespoon bacon drippings
  • to taste salt and pepper
  • 1/2 Cup carrot, julienned
  • 1/2 Cup zucchini, julienned
  • 1 Tablespoon fresh ginger, grated
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 4 each duck legs and thighs, cooked,
  • 4 spring roll wrappers
  • as needed oil
  • Warm Fig Compote (recipe follows)
Warm Fig Compote[b]
  • 4 fresh Mission figs
  • 1 Tablespoon butter
  • 1 Tablespoon red wine
  1. Saute cabbage in bacon drippings for 2 minutes or until wilted; season with salt and pepper. Add carrot, zucchini and ginger and cook until tender-crisp.
  2. In small bowl, combine cornstarch and water; stir into vegetable mixture. Add duck and heat thoroughly; remove and cool.
  3. Distribute mixture among wrappers; fold, roll and seal ends. Fry rolls in 350 degrees F oil until golden brown and crisp; drain. Serve warm with fig compote.
  4. [b]Warm Fig Compote
  5. Cut figs into quarters; saute in butter until soft. Add wine and reduce until mixture is absorbed.
We served spring rolls and compote with sauteed duck breast on a bed of fig compote with grilled baby bok choy.

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