In the Kitchen: Duck-in-Roll

David Livesey from Open Season Food Truck, joined the Rhode Show this morning to make Duck-in-Roll!


  • 1 cup thinly sliced smoked duck breast
  • 1/4 cup Cabernet Gravy
  • 1/2 cup Steak Frys
  • 6 egg roll wrappers 1/4 cup cheese curds
  • salt and pepper to taste
  • flour for dredging
  • water for assembly


Heat oil to 350 degrees. Combine duck, gravy, cheese curd, salt and pepper in a bowl and mix thoroughly. Set aside. Brush all four edges of egg wrapper with water. Place 2 steak frys in center of egg roll wrapper. Top with 2 Tbsp of filling and 1 more fry. Wrap egg roll tightly from furthest corner first then sides. Finish by rolling remaining half tightly. Dredge in flour and fry for 4 minutes. Transfer to grease absorbing plate or paper towel lined plate. Serve with 12 gauge sauce.

12 Gauge Sauce

  • 2 cups mayo
  • 2 cups duck sauce
  • 1 tbsp Sriracha
  • salt and pepper to taste


Combine all ingredients.

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