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Ingredients
  • subheading: Roast duck:
  • 4 to 5 pound duck; giblets, neck, and feet reserved for another use
  • 2 clementines, quartered, optional
  • 2 small shallots, peeled and quartered, optional
  • Salt and pepper
  • subheading: Filling:
  • 1 tablespoon sesame oil
  •  
  • 8 ounces shiitake mushrooms, stems discarded and caps small-diced
  • 1 shallot, peeled and minced
  • 2- inch piece of ginger, peeled and minced
  • 5 cloves garlic, peeled and minced
  • 2 scallions, trimmed and minced
  • 1 to 2 Thai chili peppers, trimmed and minced
  • 1 to 2 tablespoons hoisin sauce
  • 2 teaspoons sweet chili sauce or teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon Chinese Five Spice, plus more to taste
  • ¼ teaspoon white pepper
  • Salt, if needed
  • subheading: Egg rolls:
  • Vegetable oil
  • 10 to 12 egg roll wrappers
  • Thinly sliced scallions
Steps
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