Spring rolls are a great appetizer any time of the year.  As the summer entertaining season begins, consider today's recipe, Duck Confit Spring Rolls from Colby Hill Inn (Henniker, NH).  By incorporating duck, these spring rolls will both surprise and enchant your guests.  The rolls are completed with a broccoli based vegetable filling that complements the duck confit.  Serve with your favorite dipping sauce on top of a mixed green salad.

Duck Confit Spring Rolls

By Chef de Cuisine Brian Woods, Colby Inn

Duck Confit

• 2 lbs Duck Legs and Thighs
• 2 lbs Duck Fat
• 7 Cloves of Garlic
• 3 Bay Leaves
• Salt and Pepper
  

Rub down duck legs and thighs with salt and pepper. Place in a deep baking dish. Preheat oven to 325 degrees. Add duck fat, garlic and bay leaves.  Duck fat should cover legs and thighs. Cover with Saran Wrap and then foil. Cook for 4-5 hours on low heat until tender. Allow to cool slightly and pick the meat off the bones

Spring Roll Mix

• 1 head of broccoli (shredded)
• 2 stalks of celery (julienned)
• 1 onion (julienned)
• ½ pint bean sprouts
• 3 tablespoons Soy sauce
• 1 tablespoon Minced Garlic
  

Sauté all vegetables until tender, toss in soy sauce.

To toll spring rolls

Place square spring roll wrapper in front of you so it resembles a diamond.  Place 1 oz. filling and 1 oz. of duck meat in center of wrapper. Fold the bottom of the diamond over the filling. Tuck in the sides and roll the rest of the way up, keeping the sides tucked in. Place seam side down and allow to rest for ½ hour to make seam stick.  Fry in oil at 350 degrees for 4-5 minutes until golden brown.

About Colby Hill Inn

Colby Hill Inn

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