From: Chef/owner Paul Wyzen-Gregory, Gregory's Restaurant, Somers Point, NJ. Yield: 4 servings. 2 Maple Leaf Duck Leg Confit (deboned and shredded) 8 oz. Boursin cheese (soft garlic herb cheese) 2 whole eggs ½ cup chopped chives 12 spring roll wrappers or won ton wrappers ½ cup cold water ¼ cup chopped tarragon ½ cup white wine vinegar ½ cup white wine ½ lb. whole butter (room temperature) ⅛ tsp. ground black pepper In a ...

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