THE GREEN DUCK COGNAC SPRING ROLL
Ingredients:
1 Duck Breast
1/2 cup Staten Island The Green Salsa
1 shot of Cognac
2 Spring Roll Pastry
1 cup of Organic Coconut Milk
Chilli Powder, a pinch
1/4 cup Brown Sugar
Depending on the size of the duck breast, this recipe yields 2-3 spring rolls
Set a pan on very, very low heat
Score the duck breast on the fat side (small slice incisions across the breast)
Generously salt and pepper each side of the breast and lay the duck fat side down in the pan, let it slowly simmer for 20 minutes, then flip to the other side for 1 1/2 mintues, just for color, remove and duck will be at medium rare. You will notice there are ample amounts of duck fat in the pan, poor the fat into a separate metal container.
WHILE THE DUCK IS COOKING Mix the cognac, coconut milk, brown sugar, chili powder, S&P, and half of THE GREEN and place in a pot on medium heat for 12-14 minutes, stirring every once in a while
Lay the spring roll pastries flat on a table, line the duck half inch from the edge and all across the dough from one side to the other.
Preheat the oven at 450
Spoon the coconut sauce across the duck, then take the left over staten island and spoon it across the duck as well. Take the half inch of spring roll pastry and wrap over the duck and roll it once, take the ends and fold them over and continue rolling… until it becomes a spring roll. Take the left over duck fat and brush it on the exterior of the rolls Place in the oven at 425 Degrees for 6-10 minutes or until the spring rolls turn gold, leave in for longer if you desire extra crispiness.
1 Duck Breast
1/2 cup Staten Island The Green Salsa
1 shot of Cognac
2 Spring Roll Pastry
1 cup of Organic Coconut Milk
Chilli Powder, a pinch
1/4 cup Brown Sugar
Depending on the size of the duck breast, this recipe yields 2-3 spring rolls
Set a pan on very, very low heat
Score the duck breast on the fat side (small slice incisions across the breast)
Generously salt and pepper each side of the breast and lay the duck fat side down in the pan, let it slowly simmer for 20 minutes, then flip to the other side for 1 1/2 mintues, just for color, remove and duck will be at medium rare. You will notice there are ample amounts of duck fat in the pan, poor the fat into a separate metal container.
WHILE THE DUCK IS COOKING Mix the cognac, coconut milk, brown sugar, chili powder, S&P, and half of THE GREEN and place in a pot on medium heat for 12-14 minutes, stirring every once in a while
Lay the spring roll pastries flat on a table, line the duck half inch from the edge and all across the dough from one side to the other.
Preheat the oven at 450
Spoon the coconut sauce across the duck, then take the left over staten island and spoon it across the duck as well. Take the half inch of spring roll pastry and wrap over the duck and roll it once, take the ends and fold them over and continue rolling… until it becomes a spring roll. Take the left over duck fat and brush it on the exterior of the rolls Place in the oven at 425 Degrees for 6-10 minutes or until the spring rolls turn gold, leave in for longer if you desire extra crispiness.
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