Duck Lorange Tempura Sushi Roll Recipes

CRISPY DUCK ROLLS WITH POMEGRANATE DIPPING SAUCE

Steps:

• For the Duck Rolls:.
• Cook the rice in well-salted water, according to package directions. Set aside in a small bowl. While rice is cooking, remove duck leg confit from the bones, discard any skin, then cut larger pieces of meat into smaller slices; set aside.
• On a clean, dry work surface, place one wrapper with one corner facing you. Keep remaining wrappers from drying out by covering them with a barely damp paper towel.
• Spread 1 1/2 tablespoons hummus horizontally about 2 1/2 to 3 inches from the corner closest to you. Spread about 2 tablespoons rice on top of the hummus, then a teaspoon of carrots, and a lesser amount of the cranberries and green onion. Finish with a few pieces of duck.
• Pick up the corner and bring it tightly against the ingredients, shaping it into a cylinder while leaving the left and right corners free. Roll cylinder about 1/2 turn away from you before snugly folding in the sides. Continue rolling, then dampen the open edges with water to seal.
• The rolls can be assembled several hours ahead, dusted with cornstarch, then kept in a single layer covered with plastic wrap.
• In a deep pan or wok, heat about 1/2 inch of oil to 350°-375°. Gently slide a few rolls into the oil and cook for 2-2 1/2 minutes, turning as needed to evenly brown. Allow plenty of room for rolls to cook, which will also help keep the oil temperature from dropping too much.
• Drain on paper towel-lined baking sheet. Keep warm in a 250° oven if needed, while you finish cooking the rest of the rolls. Cut each roll into 2 or 3 pieces and serve with Pomegranate Dipping Sauce on the side.
• .
• For the Pomegranate Dipping Sauce:.
• Whisk ingredients together in a small bowl. Sauce can be made ahead and refrigerated. Bring to room temperature before serving.

DUCK L'ORANGE TEMPURA SUSHI ROLL

Steps:

• Season duck with salt, garlic, and chili powder.
• Toast sesame seeds and set aside.
• Puree garlic, sage, and olive oil in food processor using just enough oil to create a paste. This will act as your 'wasabi' when you plate.
• Cut shallow parallel slits on the skin side of the duck being careful not to cut into the breast itself. This helps render the fat in the cooking process. (A possible refinement is to pound the breasts flat here. This may make the end product easier to roll and cut as a sushi roll although I have yet to try this).
• Heat a dry pan over high heat. Place breasts skin side down and sear until crispy. Don't move the breasts once placed on a side to sear, to ensure a proper, quality sear.
• Flip and sear duck on the other side being careful not to cook past rare to med-rare. The duck will be cooked further when tempura battered.
• Pat dry and let duck rest 10 min on paper towels before slicing as thin as possible (you may not regret having pounded the duck previously!).
• Break egg into a bowl containing the iced water and whisk until frothy.
• Add baking soda and flour.
• Beat until the flour is just mixed together. Do not over beat!
• Batter should be so thin that the merest wisp clings to the duck when dipped in it--you don't want a lot of batter to stick.
• If it seems too thick, add a little more iced water, and keep the batter cold.
• Cook jasmine rice so its nice and sticky.
• Dip duck in batter and fry in deep fryer at 400 degrees F until golden brown--this should only take a min or 2. Use a slotted spoon to transfer duck onto paper towels. Always fry in small batches.
• Put ingredients for the L'Orange sauce in pan and heat until alcohol simmers off and sauce thickens, about 6 minutes.
• To plate spread a thin layer of cooked rice onto sushi mat. Place a layer of duck and apple on the edge of the rice and roll tightly. Sprinkle roll with toasted sesame seeds and cut into sushi pieces. Drizzle kecap decoratively over the roll and on the plate. Serve with L'Orange sauce and mound of sage/garlic 'washabi' for dipping.
• An easier alternate plating is to serve it as sashimi. This solves the difficulty of both rolling sushi, and getting clean cuts through the roll as the duck can be difficult to slice through without breaking the roll apart. To plate as sashimi mold the rice into thin half inch by one inch rectangles. Cut apple sticks to this size and place on top of the rice followed by a piece of duck which should be just smaller than this.