Duck Confit Springrolls with Collard Green Kimchi and Apricot-Ginger Sauce
This appetizer takes a week to make and about a minute to disappear. After the first rich, crunchy bite, you won’t be able to stop yourself.
The whole process begins with Chef Curtis Shaver’s house-made collard green kimchi, a Southern twist for an Asian-inspired dish. Fresh collards receive a traditional preparation: after sitting in salt overnight, the collards are rinsed and then rubbed with a paste of Korean chili, ginger, garlic, fish sauce, soy sauce, and sesame oil.
A week or so of fermentation – the traditional preserving technique – breaks down the greens as they develop that sour-spicy kimchi flavor.
“The longer it sits, the better it gets,” Curtis says.
Meanwhile, duck legs go into an overnight salt cure with sugar, thyme and orange slices. The next day, after a good rinse, the legs are cooked in duck fat for about 12 hours at 180-200 degrees.
The following day is your lucky day. That’s when the pulled duck meat gets tossed with sweet soy sauce and lightly sauteed scallions, julienned carrots, and cabbage. The meat and veggie mixture goes into a wheat flour spring roll wrapper, ready to be fried and plated over kimchi.
For a final touch, Curtis and his team cook apricot preserves with fresh grated ginger and a little chili sauce for a fresh update on duck sauce.