Duck Roll Ups Food

DUCK POPPERS

Duck Poppers image

Provided by Food Network

Time 2h45m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1/2 pound cream cheese (recommended: Philadelphia)
2 tablespoons Cajun spices (2 teaspoons paprika, 2 teaspoons cayenne, 2 teaspoons garlic powder)
3/4 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Italian seasonings
1/4 teaspoon red chili flakes
1/4 teaspoon garlic salt
2 skinless liberty duck breasts
6 fresh jalapeno pepper slices
6 white onions slices
2 slices thinly sliced bacon, cut into thirds

Steps:

Mix all the ingredients thoroughly in a small bowl. Cover and refrigerate until needed.
Italian zesty dressing: Whisk all the ingredients in a medium bowl until blended.
For the duck poppers: Slice each duck breast, horizontally, into 3 slices. Cover the slices with plastic wrap and lightly pound until thin. Put 1 jalapeno pepper slice, 1 onion slice and 1 tablespoon Cajun cream cheese on 1 end of each slice. Roll up and wrap in a piece of the bacon. Secure the roll with a toothpick to hold the bacon in place. Add them to the zesty Italian dressing and marinate for 2 hours.
Preheat a grill pan or grill over medium heat. Add the duck poppers and cook just until bacon is done!
Remove them from the grill, transfer to a serving platter and serve.

DUCK ROLL UPS

Duck Roll Ups image

Roasted duck wrapped in egg crepes. Easy for picnics, at room temperature or chilled.

Provided by EULICID

Categories Appetizers and Snacks Wraps and Rolls

Time 20m

Yield 12

Number Of Ingredients 9

Ingredients

12 (7 inch) frozen square ready-to-eat crepes
¼ cup mayonnaise
1 roasted duck breast, cut into strips
1 red bell pepper, cut into long strips
2 stalks celery, cut into long strips
2 spring onions, or to taste, cut into long strips
½ cup plum sauce
1 ½ teaspoons white sugar
½ teaspoon distilled white vinegar

Steps:

Cut each crepe in half. Spread a thin layer of mayonnaise over each half. Layer duck breast, red bell pepper, celery, and spring onions on top; roll up and place seam side-down on a plate.
Mix plum sauce, sugar, and vinegar together in a bowl to make a dipping sauce. Serve alongside rolls.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 41.2 g, Cholesterol 39.7 mg, Fat 9.5 g, Fiber 0.4 g, Protein 7 g, SaturatedFat 3.6 g, Sodium 462.3 mg, Sugar 9 g

DUCK CONFIT SPRING ROLLS

Duck Confit Spring Rolls image

Provided by Tyler Florence

Categories main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 21

Ingredients

4 duck legs
Salt and pepper
4 sprigs fresh thyme
4 garlic cloves
2 cups vegetable oil
1 cup flour
Pinch salt and white cracked pepper
2 eggs
2 tablespoons toasted sesame seeds
1 cup milk
1 scallion, white and green parts, finely chopped
1 carrot, julienned
1 scallion, white and green parts, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh grated ginger
1 tablespoon minced garlic
1 tablespoon white sesame seeds
1/2 teaspoon chile paste
1 tablespoon sesame oil
Salt and white pepper
Egg wash

Steps:

For the confit: Preheat oven to 200 degrees F.
Arrange the duck legs in a single layer in a high-sided baking pan. Season the duck heavily with salt and pepper, toss in thyme and garlic. Pour oil over the duck and bake for 2 to 3 hours. Remove the duck from the fat, shred the meat from the bones and set in a bowl.
To prepare the pancakes: In a bowl or blender, combine flour, salt, eggs, and sesame seeds. Gradually whisk in the milk, the batter should be lump free and the consistency of heavy cream. Add a little water to thin out if necessary. Fold in chopped scallions.
Coat a 6 or 8-inch skillet with peanut oil or non-stick spray and place over medium heat. Ladle about 2 tablespoons of the batter into the pan and swirl around so it covers the bottom; pour back any excess. The batter will dry before your eyes. Cook for 1 minute until lightly golden but not crisp, then flip over. Remove the pancake to a platter and repeat until all the batter is used.
Preheat oven to 400 degrees F.
Combine the shredded duck meat with carrot, scallion, thyme, ginger, garlic, sesame seeds, chile paste and sesame oil; season with salt and pepper. Lay a small amount of the filling in the scallion pancake and roll up. Arrange them on a baking sheet, brush with egg wash, and bake for 10 minutes.

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