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Duck Confit Spring Rolls

45 minutes
4 servings
Emperial rolls stuffed with duck confit, caramelized onions and corn. Served with a green onion, basil and citrus dipping sauce! Carry this delicacy with you thank to the Lock&Lock Easy Match 550 ml rectangular and 100 ml round containers.


For the rolls

  • 12 leaves Deep fried spring roll wrappers
  • 2 unit Confit duck leg
  • 1/2 cup Corn
  • 1 unit Onion
  • 2 cloves Garlic
  • 1 cup Veal demi-glace
  • 1 unit Egg
  • 3 sprigs Flat parsley

For the vinaigrette

  • 1/2 cup Canola oil
  • 2 tbsp Rice vinegar
  • 1 zest Orange
  • 3 unit Green onion
  • 8 leaves Basil
  • Vegetable oil
  • Salt and pepper


Preheat your oven to 375 F°


  • Chop the onion, the flat parsley and the basil. 
  • Mince the garlic. 
  • Zest the orange. 
  • Remove the meat from the duck and shred it very finely. T
  • ake the green part of the green onion cut it into thin wedges.

The stuffing

  • Caramelize the onion slowly in a pan with vegetable oil. 
  • Add the garlic and the corn and cook it until you obtain a nice colouration. 
  • Finish with the veal demi-glace and mix in the duck meat.

The rolls

  • Keep the roll sheets under a wet cloth to prevent drying up. 
  • Beat the egg that will serve as glue for the rolls. 
  • Place the sheet in diamond, put the duck mix in the center. 
  • Fold the sides and baste the upside part with the beaten egg, seal the roll with a small pressure. 
  • Once sealed, fry the roll and set it aside on absorbent paper.

The vinaigrette

  • In a bowl, mix the rice vinegar, the orange zest and a pinch of salt. While whisking, pour the oil. 
  • Finish with the fresh herbs.

Lunch box

  • The only thing left to do is to cut your spring rolls in two and place them in your lunchbox in Lock&Lock Easy Match 550 ml rectangular containers.
  • As for the vinaigrette, the Lock&Lock Easy Match 100 ml round container is perfect to carry with you!
  • You can eat them cold, or lukewarm after reheating in the microwave for 45 seconds.

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