Confit duck rolls
Ingredients
- 8 rice wafers.
- 1 thigh of confit duck.
- 2 cucumbers.
- 1 small scallion.
- 1 apple.
- Sesame to decorate.
for the sauce
- 2 tablespoons of soy sauce or tamari.
- 4 pitted dates previously soaked in boiling water.
- 2 tablespoons of apple cider vinegar.
- 3 tablespoons of water.
Let's cook
- Cut the cucumber, chives and apple into julienne, and reserve.
- Heat the duck thigh as indications.
- Clean the skin and fat duck thigh and reserve the meat, crumble it to make it easier to add it to the rolls.
- Hidratar cada oblea en agua caliente durante 30 min (no más).
- En una superficie lisa colocar un paño limpio y sobre él colocar cada oblea.
- Add the cucumber, the onion, the apple and the duck and roll (look at the video that @the_health__foodie has posted on its Instagram profile to roll rolls and that are perfect).
- Repetir con cada rollito y conservar en la nevera hasta que se vaya a cocinar.
- Colocar los rollitos en el cestillo y pulverizar aove por encima, cocinar 10 minutos a 200ºC.
- Serve just made.
