Thursday, January 31, 2013
Thai Duck Rolls with an Asian Chile Dipping Sauce
This recipe calls for duck but, it's also delicious with shrimp, chicken or roasted pork.
1/2 Lb. Duck breast, boneless
Salt and freshly ground black pepper
1/3 C Rice vinegar
3 Tbl. Sugar
1 1/2 Tbl. Sambal or other Asian chile sauce
4 Sheets Rice paper
1 C Cooked bean thread noodles, fully cooled
3/4 C Julienne Romaine lettuce
2 Tbl. Fresh Mint, chopped very fine
3 Tbl. Fresh Basil, chopped very fine
1/2 C Julienne English Cucumber, 1-inch strips
1/2 C Julienne Jicama
1/4 C Julienne Carrot
1. Season the duck breast with salt and pepper. Bake in a 375∫ pre-heated oven, in a covered baking dish for 30 minutes.
2. While duck is baking, bring the vinegar and sugar to a boil for 2 minutes, remove from heat and stir in the Sambal. Set aside to cool.
3. Once cooked, remove the duck breast from the baking dish and set aside. When duck meat is cool slice into 1-inch julienne.
4. Dip one sheet of rice paper into a bowl of warm water until it is pliable. Set the rice paper on a work surface and at the end closest to you make a layer of romaine, mint, basil, cucumber, jicama, carrot, and then duck. Add 1 teaspoon of chile sauce and then lightly salt.
5. Fold in the sides and roll up tightly, like an egg roll. Repeat process with remaining ingredients.
6. Cut duck rolls in half on an angle and serve with Asian Chile dipping sauce on the side.
Serves 4 as appetizer.