Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Braised duck leg spring rolls from Chanterelle: The Story and Recipes of a Restaurant Classic by David Waltuck and Andrew Friedman

  • scallions
  • dry sherry
  • soy sauce
  • mung bean sprouts
  • cinnamon sticks
  • five-spice powder
  • fresh ginger
  • hoisin sauce
  • honey
  • canola oil
  • oyster sauce
  • whole star anise
  • rice vinegar
  • chicken stock
  • duck legs
  • dried shiitake mushrooms
  • rock sugar
  • spring roll wrappers
  • dried orange peel
  • toasted sesame oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light brown sugar for rock sugar, and Napa cabbage for mung bean sprouts.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.