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1
Put the carrot, onion, daikon, and garlic in a food processor.
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2
Pulse until diced small.
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3
In a large bowl, season the duck legs with salt, then cover with the vegetable mixture and five-spice powder.
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4
Cover and marinate in the refrigerator overnight.
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5
Preheat the oven to 200F.
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6
Put the duck legs in a roasting pan, skin side up, and cook for 8 hours, or until very soft.
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7
Remove from the oven, cool slightly, then remove the skin and bones, reserving the rendered fat.
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8
Mix 1/4 cup of the reserved fat with the oil, duck meat, scallions, pickled ginger, and soy sauce.
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9
Put an eighth of the duck meat mixture in a line lengthwise in the center of an egg roll wrapper.
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10
Brush a little egg wash around the edges of the wrapper.
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11
Fold in the sides; then, starting from one end, roll up tightly.
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12
Repeat with remaining wrappers and filling.
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13
Pour oil to a depth of at least 1 inch in a heavy, deep saucepan and heat to 350F.
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14
Add the duck sticks and cook until golden brown and crisp, turning occasionally for even browning.
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15
Do not overcrowd; work in batches if necessary.
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16
Drain on paper towels and serve.
