Recipe for Spring Rolls with Duck Confit

Reheat the two duck legs in the oven at 160°C for 5 minutes to be able to shred them.

In the meantime, cook the rice noodles in boiling water according to the instructions on the package.

In a large bowl filled with cold water, place 1 rice paper and let it soften for 30 seconds to 1 minute. Remove the rice paper and drain it. Lay it flat on the work surface.

Place 1 or 2 leaves of lettuce, a few finely sliced mushrooms and radishes, and a few leaves of fresh mint and cilantro. Place a small amount of noodles in the center of the rice paper.

Add the shredded confit thighs and a pinch of toasted sesame seeds.

Fold the bottom part over the ingredients and press lightly with your fingers to compact.

Finally, fold the sides over the center and roll everything upward. Enjoy with a diluted dipping sauce mixed with a hint of orange juice.