1 lbs Wright Brand Applewood Bacon, cut in half then ¼ strips and cooked
1-3 Boneless Duck Breast
2 Tbsp Ribs Within Rub 4 all
2 Tbsp Ribs Within Secret Rub
2 Duck confit legs
2 Tbsp Ribs Within Rub 4 all
3 Tbsp Ribs Within Secret Rub
¼ C Amish bacon jam
1 C broccoli slaw
1 C hoisin sauce
1 C sweet chili sauce
16 oz vegetable oil
½ C bacon grease drippings, 8oz rendered duck fat
bacon salt and water to seal egg roll wrappers

Remove skin from duck breast. Score duck breast skin across hatch then rub with bacon drippings and rub ½ tbsp of secret rub on skin. Coat duck breast w/more bacon Dripping, ½ tsp of Rub for all and secret rub. Let meat rest for 15 min. Put applewood smoke packet in grill and close lid. Grill breast on flat plate, top side down for 3-4 min. flip to rib side down on grill grate with applewood smoke until duck temp is 125 degrees take off and let rest before slicing. Slice rested duck breast thinly like flat noodles. Take skin and slice thinly 1/8 in strips and put in fryer to crisp (30-45sec), drain, dust with bacon salt.

Duck Confit Egg Rolls-Mix hoisin sauce and sweet chili sauce and set aside. Pull duck confit and mix w/ 1Tbsp of each rub. Rub 4 all and Secret Rub and 1tsp of bacon drippings & bacon jam and warm on grill plate or microwave. Fill egg roll with mix and broccoli slaw and seal and set aside until fryer up to temp. Fry egg roll for 4 min and drain on paper towel. Dust with Bacon salt, cut tip off of egg roll on angle and drizzle sauce over top and down in a line on the egg roll.

NOTES:
Serve on the thin sliced duck breast with crispy bacon and duck skin