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1
In a deep saucepan, heat several inches of oil to 350 degrees F.
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2
Cook potatoes in salted water until tender.
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3
Drain cooked potatoes and return to pot and allow to dry over low heat.
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4
Heat cream in a small saucepan until boiling, remove from heat and set aside.
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5
Meanwhile, blanch scallions in boiling salted water for 1 minute, then puree with cream in a blender.
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6
Mash or rice the potatoes and add the butter, salt, and pepper, to taste.
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7
Add cream scallion mixture and mix until smooth.
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8
Potato mixture should be a vivid green color.
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9
Allow to cool, then roll into 2 logs.
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10
Brush egg on a spring roll wrapper and place another wrapper on top.
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11
Place potato log on the bottom side, fold sides in and roll up.
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12
Repeat for the second spring roll.
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13
Fry until golden brown, about 3 to 4 minutes.
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14
Duck:
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15
Preheat oven to 400 degrees F.
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16
Put confit legs, skin side up, on a baking sheet and cook until skin is crisp and meat is heated through, about 10 minutes.
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17
Meanwhile, season duck breast with salt and pepper.
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18
In a medium skillet over medium heat, place duck breast skin side down.
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19
Cook until fat is rendered and skin is crisp, about 5 minutes.
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20
Add garlic cloves to the pan and place in the oven for 2 to 3 minutes, baste breast with rendered duck fat and flip, cook for 3 more minutes or to desired doneness.
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21
Remove garlic and duck breasts and place on warm plate.
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22
Pour out excess duck fat, and add shallots to the skillet, cook just to sear foie gras (just a few seconds).
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23
Remove and place on a warm plate.
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24
Add the mead and orange juice and boil until reduced to 1 tablespoon.
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25
Add stock, seared foie gras, butter and scallions to the pan, remove from heat and stir until butter melts.
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26
To assemble the dish, cut spring roll on a bias in the middle, slice off ends and place on the plate upright.
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27
Place duck confit on the plate and slice the duck breast, fanning it out on the plate.
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28
Spoon sauce on the duck breast, leg and plate.
