Mallard Duck Egg Rolls

Mallard Duck Egg Rolls

By Ambassador John Sunkler


Duck breast

1 package of egg roll wrappers

5-spice powder

Hoisin sauce

Sesame oil



Ginger (minced)

Soy sauce

Vegetable or canola oil

For the sauce:

Minced red chile (check the produce and international sections of your grocery store)


Ranch dressing

Optional: Water chestnuts, bamboo shoots, scallions, yellow bell pepper, any additional vegetables you prefer.

Do ahead: Slice the duck breast in small strips and marinate in hoisin sauce over night.

Cook the duck in a pan with sesame seed oil until about 2/3 done. Remove from heat and drain excess sauce. Let cool.

In the same pan: Add white cabbage, carrots and minced ginger. After a few minutes add any other vegetables you prefer. Add 5-spice powder. Add a few dashes of soy sauce and hoisin and let everything blend together, until the cabbage is getting soft. Remove from heat and let cool.

At that point if you’re using the same pan, clean out with a paper towel and add vegetable or canola oil and heat up to prep for frying. Once the duck and vegetables are cool enough to work with, pull out the egg rolls and add 1 spoonful of duck and 2 of veggies.

Then wrap like a burrito. Hint: Before completely rolling, brush some water on the final corner so when you rolled, it completely holds together. Once you have 4-5 rolled and the oil is ready, place in the pan and fry 2-3 minutes, flipping until all sides are brown. Let cool on a plate with a paper towel.

For the sauce:

Mix together some minced red chile, wasabi and Ranch dressing until you reach your desired blend of spicy.

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