Roast Duck Rice Paper Rolls
I love Chinese roast duck, and really how could you not. The beautifully roasted duck with its glistening red outer-layer, coated in heady spices of clove, five spices and other secret spices. The crispy skin and juicy meat makes my mouth water even before I bite into it. The distinctive gamey flavour is so addictive that I eat every last piece of the duck, I even pick at the skin on the wings and neck of the duck. Duck is not wasted in my house.
Roast duck has been adapted into the Vietnamese way of eating- by taking it and wrapping it in noodles and fresh herbs. Roast duck rice paper rolls are such an easy meal because there is hardly any cooking involved. Grab a duck from your local Chinese restaurant, some fresh herbs from your Asian grocer and voilà you have a gourmet meal.
Feeds 4 hungry adults
A whole roasted duck (ask them to chop it up for you)
1 organic lettuce head
1 organic cucumber
1 organic bunch of mixed fresh Asian herbs
6 pieces of rice noodles (about 350gm)
1 packet of rice paper (50 sheets or 4 to 6 sheets per person)
A jar of Hoi sin sauce
Nuoc mam cham (recipe here)
- Turn the oven on to 150c , transfer duck into a baking tray. Keep an eye on it make sure it doesn’t dry out and continue to cook, cover with foil if you are unsure. Take it out when you are ready to serve.
- Fill a medium size pot of water and bring to boil. Add the noodles and cook for about 5 minutes. Check to see if noodles are cooked through.
- Drain the noodles and run under cold water to remove excess starch and to stop the noodles from cooking. Leave noodles in the colander until ready to serve.
- Wash your lettuce and herbs and place on a platter and set aside.
- Chop your cucumber into 10cm long strips and add to lettuce platter.
- Prepare your nuoc mam cham according to recipe above, add a teaspoon of hoi sin to each dipping plate with your nuoc mam cham and mix.
- Set your table with bowls and hot water bowl for rehydrating your rice paper.
- Serve your duck and wrap and roll!
Lady Rice x
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