Duck Lumpia

Brine duck for 2 hours in 1 cup kosher salt to 1 gallon of water. Rinse well. Toss the duck into a roasting pan with 2 cups water and 1 cup white wine. Slide the lot into a cold oven, turn to 250 degrees and leave it for 2 hours. Pull the bird out, strain off liquid and refrigerate bird and liquid.

When the bird is cool, pick most of the meat off the bones and reserve bones for stock. Pull the fat cap off the liquid and reserve. Save remaining liquid for stock. Chop the duck meat into 1/2-inch pieces. Drop 3 tablespoons of duck fat into a large sauté pan heated to medium high. Add onions and sauté until clear; then add garlic and ginger and sauté for 2 minutes. Crank in black pepper, pitch in red pepper flakes and green peas, add soy sauce and sesame oil; then the duck meat. Sauté, stirring till incorporated and heated throughout.

Better pop a bottle of Las Brisas to settle yourself for rolling. Place wrapper with a corner facing you, place tablespoon of mix in center, 1 strip each carrot and poblano and about 6 bean sprouts. Roll away from you, folding corners in as you reach them. Moisten the ends of the roll to seal it. Roll until all are done, then refrigerate (store one level only; do not stack).

To make the sauce, sauté the minced shallots and garlic in duck fat for 2 minutes; then add chicken stock, marmalade and soy sauce. Reduce by 1 cup. Reserve and allow to cool.

When you are ready to cook and serve the rolls, heat a 1/2-inch of canola oil in a sauté pan to about 350 degrees. Add a few at a time to hot oil and fry until golden brown all over. Drain on paper towels.