Small duck spring rolls with orange and cinnamon

Recipe by Jean Plouzennec – Le Cédrat – 66160 Le Boulou

Serves 4 :
1 duck cutlet or leg
½ teaspoon of fresh orange zest - blanched
Some green peppercorns
1 teaspoon of onions which have been fried to transparency in duck fat
A pinch of cinnamon
1 soup spoon of veal stock
1 soup spoon of Rivesaltes rancio
1 soup spoon of olive oil.

Thinly slice the meat and fry gently with the onions, cinnamon, zest and peppercorns.
Leave to cool, make up short sticks with the mixture, roll each one up in Fila pastry, return to the pan for two min until golden brown, transfer onto kitchen towel to absorb the fat.
Deglaze the pan using the veal stock and the vinegar, leave it to reduce until a sauce to accompany the rolls is obtained, check for seasoning.

Wine recommended by "Terre de Vins" :
Rivesaltes Rancy 1988 or 1991. Its sumptuous, strong aromas of cinchona, fresh walnut, venison and undergrowth contrast magnificently with the duck and citrus fruits.