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Boudro's Roasted Duck Spring Rolls

Crispy fried confit of duck on a bed of mixed greens with ginger soy vinaigrette and apricot dipping sauce! A famous, longtime menu item from my friends at Boudro's/Zinc.
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Course Appetizers

Ingredients
  

  • 1 cups ½ Napa Cabbage shredded fine
  • 1 carrot peeled and julienned
  • 1 inch ” diameter Glass Noodles
  • 15 Shitake Mushrooms stemmed and sliced
  • 2 legs and thighs Roasted Duck shredded
  • 1/4 c rice vinegar
  • 1 tsp soy sauce
  • 1/2 tsp ginger powder
  • 1 Egg Yolk
  • 15 egg roll wrappers

Instructions
 

  • Fine chop cabbage and mix with julienne carrots. Boil together in boiling salty water until blanched (about 1 minute). Strain and plunge into ice bath. Place on kitchen towel and ring dry.
  • Sauté mushrooms with rice wine vinegar, soy sauce and ginger powder. Salt and pepper to taste. Soak glass noodles in hot water. Dice Coffee duck fine. Assemble Spring Roll.
Keyword Boudro's, duck, spring rolls, Zinc Wine bar
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