6- 6 oz each Maple Leaf Farms Boneless Duck BreastsSweet & Spicy Confetti Duck Rolls

Sweet and spicy confetti duck rolls

Winner, 2001 Duck Recipe Contest, Chef Jason Poindexter

Ingredients

Marinade

  • 1

    1 Cup Soy Sauce

  • 2

    1/2 Cup Each Rice Wine Vinegar, Mirin

  • 3

    2 Tablespoons Sesame Oil

  • 4

    3 Tablespoons Minced Ginger

  • 5

    6 Cloves Garlic, minced

  • 6

    1 Bunch Green Onions

Dipping Sauce

  • 1

    1 Red Bell Pepper, rough chopped

  • 2

    1/2 Cup Sugar

  • 3

    3/4 Cup Rice Wine Vinegar

  • 4

    1/4 Teaspoon Each Cornstarch, Salt

  • 5

    1/2 Teaspoon Crushed Red Pepper Flakes

  • 6

    1 Tablespoon Finely Chopped Cilantro

Rolls

  • 1

    1 Carrot, julienne

  • 2

    1 Red Bell Pepper, julienne

  • 3

    As Needed 4 Inch Wooden Skewers

Garnish

  • 1

    Black and White Sesame Seeds

Directions

  • 1

    Remove skin from duck breasts; reserve. Evenly pound breasts to a thickness between 1/4 to 1/2 -inches.

  • 2

    Take green onion bunch and separate green part from white part. Chop white parts; set green parts aside.

  • 3

    Combine soy sauce, rice vinegar, mirin, sesame oil, ginger, garlic and white part of onions. Mix well. Place breasts into marinade. Cover, refrigerate overnight.

Dipping Sauce

  • 1

    Combine red pepper, sugar, vinegar, cornstarch and salt in a saucepan.

  • 2

    Bring ingredients to a boil. Simmer for 5 to 7 minutes or until pepper is tender. Remove from heat and puree. Mix in red pepper flakes and cilantro. Cover and refrigerate until needed.

Duck

  • 1

    At service, remove duck from marinade.

  • 2

    Dry breasts; place on flat surface. Lay two green onions, carrots and peppers lengthwise across breast; roll breast around vegetables. With seam side down, tie roll with string at 1-in. intervals. Repeat with remaining breasts.

  • 3

    Place duck rolls on top of a wire rack placed over a sheet pan. Cover rolls with reserved duck skin. Cook in 350°F oven, 20 to 25 minutes or until an internal temperature of 152° to 155°F. Resting should bring internal temperature to an ideal 160°F.

  • 4

    Remove string; slice duck into 1/2 to 3/4 inch pieces. Place duck rounds on wooden skewers.

To Serve

  • 1

    Sprinkle duck rounds with black and white sesame seeds. Arrange on platter with dipping sauce.