Black Chanterelle-Duck Confit Spring Rolls With Blood Orange-Truffle Dipping Sauce

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1/2 pound black chanterelle, also known as black trumpet, or other mushrooms (see above)

Salt and Sichuan pepper to taste

Canola oil for sauteing and deep-frying

1 tablespoon minced scallions

1 tablespoon minced ginger

1 tablespoon minced garlic

1 tablespoon minced shallot

1/2 cup duck or chicken stock

2 legs duck confit, skin and bones removed and meat shredded (see Note)

1 carrot, shredded

To Assemble:

45 to 50 gyoza wrappers, preferably square and 2 1/2-3 1/2 inches wide (see Note)

2 ounces bean thread noodles, soaked in hot water and cut into 1-inch lengths with kitchen shears

Juice from 1 blood orange, about 1/4 cup

1 teaspoon soy sauce

1 teaspoon truffle oil

2 teaspoons minced scallions

Sambal oelek to taste

Butter lettuce leaves

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