ChefXi OfficialTender veal cutlets wrapped around rich, shredded duck confit, served in a light, aromatic broth infused with galangal and lemongrass.
Season duck legs with salt and pepper. Place in a heavy pot with duck fat and smashed garlic. Cook at a very low simmer or in a 275°F oven until meat is falling off the bone.
You can do this a day ahead to save time.
Once cool enough to handle, shred the duck meat, discarding bones and excess fat. Mix with the blanched spinach.
Lay out veal cutlets. Place half a slice of prosciutto on each, followed by a spoonful of the duck and spinach mixture. Roll tightly and secure with kitchen twine or toothpicks.
In a clean pot, bring chicken stock to a simmer with galangal and lemongrass. Let steep for 20 minutes to extract the essence, then strain. Keep warm.
Heat olive oil in a large skillet over medium-high heat. Sear the involtini on all sides until golden brown and the veal is just cooked through.
Don't overcrowd the pan; sear in batches if necessary.
Place two involtini in each shallow bowl. Pour the hot galangal brodo around them. Garnish with a touch of fresh herbs if desired.
This dish is a bridge across continents. The richness of the duck confit is cut perfectly by the sharp, citrusy notes of the galangal in the brodo. Ensure the veal is pounded very thin to allow for a quick sear that keeps the meat tender. Respect the lineage of the involtini while embracing these global soulmates.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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