Duck Confit Spring Rolls

Directions

1. 1
   To prepare the pancakes: In a bowl or blender, combine flour, salt, eggs, and sesame seeds.
2. 2
   Gradually whisk in the milk, the batter should be lump free and the consistency of heavy cream.
3. 3
   Add a little water to thin out if necessary.
4. 4
   Fold in chopped scallions.
5. 5
   Coat a 6 or 8-inch skillet with peanut oil or non-stick spray and place over medium heat.
6. 6
   Ladle about 2 tablespoons of the batter into the pan and swirl around so it covers the bottom; pour back any excess.
7. 7
   The batter will dry before your eyes.
8. 8
   Cook for 1 minute until lightly golden but not crisp, then flip over.
9. 9
   Remove the pancake to a platter and repeat until all the batter is used.
10. 10
    To prepare the confit: Preheat oven to 200 degrees F.
11. 11
    Arrange the duck legs in a single layer in a high-sided baking pan.
12. 12
    Season the duck heavily with salt and pepper, toss in thyme and garlic.
13. 13
    Pour oil over the duck and bake for 2 to 3 hours.
14. 14
    Remove the duck from the fat, shred the meat from the bones and set in a bowl.
15. 15
    Preheat oven to 400 degrees F.
16. 16
    Combine the shredded duck meat with carrot, scallion, thyme, ginger, garlic, sesame seeds, chile paste and sesame oil; season with salt and pepper.
17. 17
    Lay a small amount of the filling in the scallion pancake and roll up.
18. 18
    Arrange them on a baking sheet, brush with egg wash, and bake for 10 minutes.