Duck Rice Paper Rolls

By Dixie Elliott

Duck Rice Paper Rolls

Duck Rice Paper Rolls. Impress your dinner guests with these delicious Chinese duck rice paper rolls.


Serves 6

3/4 cup white wine vinegar

1/3 cup caster sugar

6cm piece fresh ginger, peeled,

finely slivered

3 tsp sesame oil

2 tsp sea salt flakes

1 tsp Chinese five-spice powder

1/4 tsp white pepper

3 duck breasts

2 tsp vegetable oil

100g dried rice noodles

12 rice paper sheets

6 green oak lettuce leaves

2 spring onions, cut into 7cm lengths

1/3 cup coriander sprigs

1/3 cup mint leaves

2 tbsp toasted sesame seeds

Combine vinegar, sugar and ginger in a small saucepan. Place over medium heat; stir until sugar has dissolved and mixture comes to the boil. Reduce heat and simmer for 3 minutes. Transfer to a serving bowl. Cool. Stir in sesame oil.

Preheat oven to 200˚C. Line baking tray with baking paper. Combine salt, five-spice powder and pepper in a bowl. Sprinkle over duck. Heat oil in a frying pan over medium-high heat. When hot, add duck, skin-side down. Cook for 3 minutes. Turn and cook for 2 minutes or until golden. Transfer to tray; bake for 10 minutes. Cool and thinly slice.

Place rice noodles in a heatproof bowl. Cover with boiling water; stand for 5 minutes or until soft. Drain. Chop with scissors. Fill a large bowl with warm water. Place a sheet of rice paper into water for 1 minute. Remove and place on paper towel. Place some lettuce, noodles, duck, onion, coriander, mint and sesame seeds onto edge of rice paper. Roll once, fold sides in and continue rolling. Place rolls on a baking tray lined with plastic wrap. Fill remaining rice paper rolls. Transfer to a platter. Serve with ginger dipping sauce.


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