Duck Murtabak
This Singapore stuffed pan-fried bread recipe is quick and easy to make with spring roll wrappers.
Ingredients
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1 Maple Leaf Farms Roast Half Duck, with orange sauce packet
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3 tsp. Curry Powder, divided
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3/4 tsp. Salt, divided
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1 tsp. Garlic Powder
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1/2 cup Mild Salsa
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1 large Lemon - Grated Zest
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2 tsp. Ground Coriander
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1 cup Finely Chopped Scallions
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4 large Eggs
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6 Spring Roll Wrappers
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3 Tbsp. Oil
Directions
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1
Remove meat from bones and cut into small cubes, which will yield about 2 1/4 cups. Set aside.
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2
In a frying pan, combine orange sauce from package, 1 teaspoon curry powder, 1/4 teaspoon salt, garlic powder, salsa, lemon zest and coriander. Bring to a simmer, and simmer about 4 minutes. Stir in scallions, cook for another minute. Stir in duck meat and remove from heat. Transfer to a bowl.
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3
In a 9-inch pie pan, beat eggs with remaining 2 teaspoons curry and 1/2 teaspoon salt. In a frying pan, heat 1/2 tablespoon oil. Dip 1 spring roll wrapper in pie dish till well coated on both sides with egg mixture and place in frying pan. Spread 1/2 cup of duck mixture in center. Fold over left and right sides, press with back of metal spatula. Cook over medium-low heat about 2 minutes. Flip over and brown the other side. Process the rest of the wrappers till finished.
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4
Before serving, cut each wrapper diagonally in half. Garnish with mint sprigs.
