Name: Duck Sticks
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 tablespoon five-spice powder; 2 teaspoons soy sauce, plus more to taste; 2 egg yolks, lightly beaten with 2 tablespoons water; ¼ cup grape seed, corn, or other neutral oil, plus more for frying; 2 scallions, trimmed and minced; Four 8-inch square egg roll wrappers, cut in half; 2 tablespoons pickled ginger, minced; Salt; 2 garlic cloves; 2 duck legs; ¼ cup peeled and chopped daikon radish; ½ onion, quartered; 1 small carrot, chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Think of this as Gascony meets Shanghai: these juicy, crispy duck egg rolls can be served as part of “Duck Oriental” but are also amazing on their own. The fork-tender duck confit and aromatic vegetables are brightened with fresh scallions and pickled ginger. Wrapped in paper-thin egg roll wrappers and fried to a crisp, they are best eaten immediately.