Duck Sticks, Five Times Fast


We’ve been cooking from Jean-Georges Vongerichten’s (hereafter: JGV) Asian Flavors of Jean-Georges. It’s cool in that it stretches us just a bit beyond the usual Euro-cuisine that dominates our cooking, without moving into full-on Asian cookery.

One of the highlights so far has been Duck Sticks: spring rolls filled with a duck-confit-based mixture.

Yes, I KNOW... but it tastes good, okay?

To my shame, I didn’t have time to confit duck. So, we bought some good quality prepared confit and mixed it with daikon, garlic, carrots and scallions that had been sauteed in 5-spice powder. It was a good compromise.

You make bath-time so much fun!

Oddly, JGV does not serve this with his duck mustard, the recipe for which is in the same book. We did. As adapted by us, the duck mustard went a little something like this:

1 cup Apricot jam
2 Tbsp sweet horseradish jam (optional – we had it on hand)
2 Tbsp dry mustard
5 inch section of fresh ginger, coarsely chopped
1 Tbsp nam pla
1 Tbsp Japanese rice wine vinegar

Reconstitute the mustard in 1 Tbsp of warm water for 10 minutes. Add it to the rest of the ingredients in the bowl of a food processor fitted with the chopper blade. Process until smooth. You’re done.

We accidentally improved the duck stick recipe by forgetting to include the pickled ginger in the filling, serving it alongside instead. All diners were confident that this was a better way to go.

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