- 1 Tbsp soy sauce
- 1 Tsp rice vinegar
- 1/2 Tsp ground coriander
- 1/2 Tsp onion powder
- 1/4 Tsp crushed red pepper
- 3 boneless, skinless duck breasts
- 3 garlic cloves, crushed
- 1 Tbsp sushi ginger, chopped
- 8 oz Sunsweet Amazin Pitted Prunes, chopped
- 1 cup dry black-eyed peas, sorted and rinsed
- 2 thick cut bacon, sliced crosswise in 1/2" pieces
- 1 cup sweet yellow onion, chopped
- 1 red bell pepper, chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 2 cups duck (or chicken) stock
- 1 cup water
- 1/2 Tbsp chicken base
- 2 bay leaves
- 1/2 Tbsp Thai seasoning blend
- 1/2 Tbsp thyme
- 1 Tsp sage
- 1 Tsp white pepper
- 1 Tsp sea salt
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 oz cream cheese, softened
- 2 Tbsp orange marmalade
- 1 Tbsp Sriracha hot chili sauce
- 1/4 Tsp dried basil
- 1/4 Tsp cumin
- 1/4 Tsp garlic powder
- 1/4 Tsp onion powder
- 1/4 Tsp sea salt
- 16 oz package egg roll wraps
- 4 oz duck fat
- 4 oz grape seed oil
To make the Duck Marinade, Add the Duck Breasts to a gallon zip lock bag. In a measuring cup, whisk together the soy sauce, vinegar, coriander, onion powder, crushed red pepper and pour over the duck breasts. Put the garlic, ginger and prunes into the bag, mix, seal and refrigerate for at least 1 hour, but could go overnight if needed.
For the Black-Eyed Peas, bring a 3 quart pot of water to a boil, add peas, cover and turn off heat. Let sit for an hour, then drain. Place pot with Black Eyed Peas back on a burner and add bacon and cook for about 4 minutes. Pour off a tablespoon of the bacon fat and reserve. Add onions, peppers, carrot and celery to the pot and saute for 4 minutes, then add remaining ingredients and bring to a simmer. Cook, partially covered, for 2-3 hours, stirring occasionally, until liquids have evaporated and peas are tender.
For the Orange-Sriracha Dipping Sauce, mix all ingredients and chill until needed.
To cook the duck, remove from marinade and chop into bite-sized cubes. Heat a heavy skillet over medium-high and add reserved bacon fat. When hot, add the duck and brown, stirring, for about 5 minutes. Add the marinade from the bag and simmer until all liquids evaporate then add the Black Eyed Peas and mix.
To assemble the egg rolls, place an egg roll wrap on a work surface with a corner facing you. Place 1/4 cup of the duck mixture on the bottom 3rd of the wrap and fold the corner up and over. Fold the left and right corners toward the center and roll. Roll and use your finger to brush water on the final corner to seal.
Heat 4 ounces of duck fat and 4 ounces of grape seed oil in a heavy skillet and when hot, fry the egg rolls until golden brown on both sides. Remove and drain on paper towels.
Serve with the Orange-Sriracha Dipping Sauce and have a very lucky year!!