THAI DUCK ROLLS

THAI DUCK ROLLS image

Number Of Ingredients 10

8 ounces boneless duck breast
salt and freshly ground black pepper
4 sheets rice paper
½ cup julienne romaine lettuce
2 TBS julienned basil
2 TBS julienned mint
1/3 cup peeled, seeded, and 1-inch julienned English cucumber
1/3 cup distilled white vinegar
3 TBS sugar
½ tsp chili paste

Steps:

Roast the Duck Preheat the oven to 375 degrees F. Season the duck breast with salt and pepper, place on 12-inch square of tinfoil, and fold the edges in tight pleats to seal. Place the square on a baking sheet and cook for about 30 minutes. Remove the duck from the foil and set aside. When it is cool, cut the duck breast into 1-inch julienne pieces. Assemble the rolls Fill a bowl with warm water and dip one sheet of rice paper into it, holding it there until the sheet is pliable. Place it on a cutting board and at the end closest to you, layer some romaine lettuce, basil, mint, cucumber, and duck breast. Roll it up like sushi, tucking in the ends and rolling tightly. Place it seam-side down on a plate and repeat with the next three rolls. Make the Dipping Sauce To make the dipping sauce, bring the vinegar and sugar to a boil in a saucepan over medium-high heat, and cook it for 2 minutes to reduce. Remove from heat and stir in the chili paste. Slice each duck roll into four pieces and serve with the dipping sauce. Source: Hors D'Oeuvres by Gillian Duffy ISBN 0-688-14721-6 Page 15