Duck Murtabak

Duck murtabak

This Singapore stuffed pan-fried bread recipe is quick and easy to make with spring roll wrappers.

Ingredients

  • 1

    1 Maple Leaf Farms Roast Half Duck, with orange sauce packet

  • 2

    3 tsp. Curry Powder, divided

  • 3

    3/4 tsp. Salt, divided

  • 4

    1 tsp. Garlic Powder

  • 5

    1/2 cup Mild Salsa

  • 6

    1 large Lemon - Grated Zest

  • 7

    2 tsp. Ground Coriander

  • 8

    1 cup Finely Chopped Scallions

  • 9

    4 large Eggs

  • 10

    6 Spring Roll Wrappers

  • 11

    3 Tbsp. Oil

Directions

  • 1

    Remove meat from bones and cut into small cubes, which will yield about 2 1/4 cups. Set aside.

  • 2

    In a frying pan, combine orange sauce from package, 1 teaspoon curry powder, 1/4 teaspoon salt, garlic powder, salsa, lemon zest and coriander. Bring to a simmer, and simmer about 4 minutes. Stir in scallions, cook for another minute. Stir in duck meat and remove from heat. Transfer to a bowl.

  • 3

    In a 9-inch pie pan, beat eggs with remaining 2 teaspoons curry and 1/2 teaspoon salt. In a frying pan, heat 1/2 tablespoon oil. Dip 1 spring roll wrapper in pie dish till well coated on both sides with egg mixture and place in frying pan. Spread 1/2 cup of duck mixture in center. Fold over left and right sides, press with back of metal spatula. Cook over medium-low heat about 2 minutes. Flip over and brown the other side. Process the rest of the wrappers till finished.

  • 4

    Before serving, cut each wrapper diagonally in half. Garnish with mint sprigs.

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Prep Time: 33 mins
Cook Time: 35 mins
Ready Time: 1 Hour
Servings: 6