Duck Egg Rolls

• 4 whole Duck Breasts
• 2 Tablespoons Olive Oil, Divided
• 1 Tablespoon Minced Ginger
• 4 whole Chopped Garlic Cloves, Divided Use
• 2 cups Shredded Cabbage
• 1/2 cups Shredded Carrots
• 3 whole Green Onions
• 1/2 cups Red Pepper
• 1/4 teaspoons Nutmeg
• 8 ounces, weight Water Chestnuts
• 1/2 cups Chicken Broth
• 1 package Egg Roll Wraps, 12 Ounce Package
• 3 cups Canola Oil For Frying The Egg Rolls

1. 1) Marinate duck breasts in a Ziploc bag adding 1 tablespoon olive oil, minced ginger and 2 chopped garlic cloves.
2. Leave for 30 minutes.
3. 2) In a bowl combine cabbage, carrots, onion, remaining garlic, red hot pepper, nutmeg and water chestnuts.
4. 3) Remove duck from bag, chop and quickly fry in a hot skillet for about 3-5 minutes.
5. Remove from heat, chop it up and set aside.
6. Add 1/2 cup chicken broth to pan along with all vegetables and cook for about 3 minutes or until vegetables soften.
7. Remove from heat and stir in duck meat.
8. 4) Follow egg roll instructions on the back of the package.
9. Youll do this by simply taking a few tablespoons of filling, adding it to the wrap, folding the bottom corner of the wrapper up over filling, folding sides in and rolling the rest up to form a roll.
10. Simple.
11. For Fried Egg Rolls: In a large skillet, heat oil to about 350 degrees (F) and place rolls flap side down.
12. Turn rolls until golden brown, about 2-3 minutes per side.
13. Remove and place on paper towels.
14. Serve with your favorite dipping sauce.
15. For Baked Egg Rolls: Heat oven to 400 degrees (F).
16. Place rolls on a baking sheet coated with non-stick spray.
17. Brush tops of egg rolls with olive oil and bake until golden brown.
18. Keep an eye on them and turn every few minutes.
19. Cook about 10-12 minutes.
20. Serve with your favorite sauce.

olive oil, ginger, garlic, cabbage, carrots, green onions, red pepper, nutmeg, chestnuts, chicken broth, egg roll wraps, canola oil

Taken from tastykitchen.com/recipes/main-courses/duck-egg-rolls/ (may not work)