Duck Egg Rolls

1) Marinate duck breasts in a Ziploc bag adding 1 tablespoon olive oil, minced ginger and 2 chopped garlic cloves. Leave for 30 minutes.

2) In a bowl combine cabbage, carrots, onion, remaining garlic, red hot pepper, nutmeg and water chestnuts.

3) Remove duck from bag, chop and quickly fry in a hot skillet for about 3-5 minutes. Remove from heat, chop it up and set aside. Add ½ cup chicken broth to pan along with all vegetables and cook for about 3 minutes or until vegetables soften. Remove from heat and stir in duck meat.

4) Follow egg roll instructions on the back of the package. You’ll do this by simply taking a few tablespoons of filling, adding it to the wrap, folding the bottom corner of the wrapper up over filling, folding sides in and rolling the rest up to form a roll. Simple.

For Fried Egg Rolls:
In a large skillet, heat oil to about 350 degrees (F) and place rolls flap side down. Turn rolls until golden brown, about 2-3 minutes per side. Remove and place on paper towels. Serve with your favorite dipping sauce.

For Baked Egg Rolls:
Heat oven to 400 degrees (F). Place rolls on a baking sheet coated with non-stick spray. Brush tops of egg rolls with olive oil and bake until golden brown. Keep an eye on them and turn every few minutes. Cook about 10-12 minutes. Serve with your favorite sauce.