Crunchy spring roll filled with duck and apple jam

60 min
Type of dish: Birds, Appetizers and canapes
Temperature: Warm
Seasonal period: July, August, September, October, November, December
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Spring onions 0.3 ud
Green pepper 0.05 kg
Duck thighs comfit 0.4 ud
Table salt 0.5 g
Medium golden apple 0.1 kg
Sugar 0.05 kg
Butter 0.005 kg
Frozen whole raspberries 0.002 kg
Frozen cranberries 0.002 kg
Frozen blackberries 0.002 kg
Sugar 0.05 kg
Water 0.025 l
Brick pastry 2.5 ud
Eggs 0.1 ud

For the filling:

  • Peel the spring onions and wash the pepper.
  • Cut the vegetables into brunoise and poach them.
  • Wash, peel and cut the apple into small cubes.
  • Add the apple to the vegetables and leave to soften.
  • Crumble the duck and add to the mixture.
  • Season and set aside.

For the apple sauce:

  • Wash and core the apples.
  • Bake in the oven at 180 ºC with butter and sugar.
  • Blend and sieve.

For the red fruit sauce:

  • Prepare a basic syrup.
  • Add the red fruits and leave to infuse.


  • Cut the pancakes into squares.
  • Place the filling in the pancakes and roll them up.
  • Brush the joint with egg so that it sticks and the surface takes on a golden colour.
  • Bake in the oven at 200 ºC.
  • Place a teaspoon of compote on a plate, roll it over and decorate with the red fruit sauce.
Nutritional information (1 portion)
Fiber 0.78 g
Saturates 1.9 g
Monounsaturated fatty acids 1.65 g
Polyunsaturated fatty acids 0.27 g
Cholesterol 6.89 mg
Calcium 9.27 mg
Iron 0.25 mg
Zinc 0.06 mg
Vitamin A 14.06 ug
Vitamin C 13.92 g
Folic acid 3.46 ug
Salt (Sodium) 307.23 mg
Sugars 21.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.