Duck "Spring Rolls" with Sesame Dipping Sauce
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Confit of duck leg*; (about 4 legs) |
| 1 | lg | Carrot |
| 2 | Ribs bok choy with leaves | |
| 2 | c | Thinly sliced napa cabbage; (about 1/4 head) |
| 1 1/2 | c | Thinly sliced red cabbage |
| 1 | c | Fresh mung bean sprouts |
| 6 | tb | Hoisin sauce |
| 8 | 9-to-10-inch flour tortillas | |
| Olive oil for brushing rolls | ||
| FOR SESAME DIPPING SAUCE | ||
| 3/4 | c | Mayonnaise |
| 2 | tb | Asian sesame oil |
| 3 | tb | Soy sauce |
| 1/3 | c | Honey |
| GARNISH IF DESIRED | ||
| Julienne strips of red bell pepper and scallions; or a few salad greens |
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