What’s your go-to recipe to make with Hatch Chiles? Ours ranges from guacamole, to potatoes and all the way to apple pie. There’s no limit to what you can make flavorful with Hatch Chiles and we love to test anything and everything out. Chef Jeremy from Levy Restaurants put together this incredible duck spring roll with Hatch Chile chimichurri that you HAVE to try. Like today, for lunch or dinner. It’s the perfect recipe for your whole squad at home because they can be made to order, so you have a Hatch Chile lover? Let them cake on the Hatch Chile Chimichurri!
If you make this recipe let us know what you think! Tag us @melissasproduce on all social media outlets to let us see your homemade creations.
Duck Spring Roll with Hatch Chile Chimichurri
- 2 lbs duck breast
- 1 lb carrots julienned
- 8 oz cucumbers julienned
- 6 oz bean vermicelli
- 1 cup red bell peppers julienned
- 1 cup red cabbage finely shredded
- 10-12 lettuce leaves
- 1/4 cup cilantro leaves picked
- 10-12 spring roll wrapper
- warm water
For Hatch Chile Dressing
- 1 cup Hatch Chiles roasted
- 1 bunch cilantro chopped
- 2 lemons freshly squeezed
- 1 tbs garlic chopped
- 1/2 red onion roughly chopped
- 1/4 cup olive oil
- 1 tsp sesame oil
- 1/4 cup brown sugar
Mandarin Orange Vinaigrette
- 3/4 cup apple cider vinegar
- 1 cup olive oil
- 1/5 cup duck fat reserved from cooking the duck breast
- 3/4 cup mandarin orange juice *about 6-8 fresh mandarins*
- 1 tsp fresh ginger chopped
- 2 tbs brown sugar
- 1 cup red cabbage fine shredded
- 2 cups green cabbage fine shredded
- 1/4 cup mandarin orange vinaigrette
- Pat the duck breast dry and score skin in a criss-cross pattern
- Season with salt & pepper
- In a cast iron skillet or stainless steel pan, on medium high heat, add 1 tbsp of oil once the pan is hot and place duck breast skin side down
- Cook for approximately 8 minutes or until fat is released
- Flip duck breast over and place in 400 degree oven for approximately 5 minutes then remove from over. Allow the duck breast to rest for 7 minutes.
- Remove the skin and julienne it. In the hot cast iron pan with the duck fat, fry the duck skin until nice and crispy. Reserve the crispy duck skin for later use. Drain the duck fat into a stainless steel bowl and allow to cool. Reserve for use in the Mandarin Vinaigrette.
- Once the duck is cooled down, shred the duck meat and set aside.
Hatch Chile Dressing
- In a blender, add the hatch chiles, garlic, lemon juice, cilantro, red onion, and brown sugar and blend. Slowly add the olive oil and sesame oil until incorporated. Finish with salt and pepper to taste.
- For the mandarin vinaigrette, combine the vinegar, mandarin orange juice, brown sugar and ginger. Slowly drizzle in the duck fat and olive oil while whisking until fully incorporated. Finish with salt and pepper to taste. Mix cabbage and toss with Mandarin Orange Vinaigrette.
- Soak the bean vermicelli in hot water for 8-10 minutes or until completely soft. Drain, rinse and drain again.
- Toss the soaked bean vermecelli in the hatch chile chimichurri until lightly coated. Cover and set aside. The rest of the dressing will be used as a dipping sauce.
- Soak the spring roll wrappers in water until soft.
- Remove and place on a dry work station.
- On a piece of lettuce, place the carrots, cucumbers, red pepper and red cabbage flat.
- Place slightly off center of wrapper.
- Spread the dressed bean vermicelli on top.
- Add a layer of shredded duck and sprinkle with the chopped crispy duck fat.
- Fold the ends in and roll tightly. Place on a a plate and cover to keep from drying out.
- Serve spring rolls on a bed of the cabbage slaw and enjoy.