Chef Blake Hartwick
Bonterra Dining & Wine Room
Carolina Panthers

Barbecue Duck Spring Rolls with Chow-Chow
Chow-Chow:
1 head green cabbage, shredded
1/2 cup diced sweet onion
1/2 cup chopped green or red bell peppers
2 tablespoons salt
2 cups apple cider vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
Spring Rolls:
6 duck legs confit (see Notes)
1 carrot, grated
1 red onion, grated
Barbecue sauce to taste, plus more for garnish
Salt and freshly ground black pepper
8 spring roll wrappers (see Notes)
1 large egg


Make the Chow-Chow:
In a large bowl, toss together the cabbage, onion, peppers, and salt. Cover and refrigerate for 4 to 6 hours; the vegetables will release some of their liquid. Drain well in a colander.
In a large nonreactive saucepan, combine the remaining ingredients and bring to a simmer over medium heat. Add the cabbage mixture and simmer for 5 minutes. Set aside.
Make the Spring Rolls:
Pull the meat from the duck legs and shred it coarsely
in a large bowl. Toss with the carrot, onion, and just enough barbecue sauce to coat the ingredients; season the filling with salt and pepper to taste.
Soak the spring roll wrappers in warm water for about 2 minutes, until pliable. In a small bowl, beat the egg. Lay the wrappers flat on a work surface and brush all over with the egg. Arrange a row of the duck filling (about the size and shape of a cigar) down the center of each wrapper. Fold the edges of each wrapper over the ends of the row of filling, then roll up tightly to enclose the filling.
In a large, heavy pot, heat 2 to 3 inches of oil to 350°F. Fry the spring rolls in batches, being careful not to crowd the pot, for 2 to 3 minutes, until golden brown on all sides. Remove to paper towels to drain.
Divide the chow-chow among 8 serving plates. Cut each spring roll in half on the diagonal and set 2 halves on the chow-chow on each plate. Drizzle barbecue sauce around the chow-chow and serve immediately.
Notes: You can make your own duck confit (see page 121 or a classic version) or purchase prepared confit at specialty grocery stores or by mail order. Spring roll wrappers can be found in the frozen foods section at Asian grocery stores. The Thai or Chinese wrappers made with wheat flour stand up to frying better than the Vietnamese rice and tapioca flour versions.