Duck Rice Paper Wraps
- 300 grams duck legs
- 2 Tbsps white wine or sherry
- 2 Tbsps cornstarch
- ½ yellow Bell pepper
- ½ red Bell pepper
- 40 grams pickled, red paprika (canned)
- 40 grams Leeks
- 10 grams fresh ginger
- 2 cloves garlic cloves
- 2 Tbsps sugar
- 1 Tbsp soy sauce
- 1 Tbsp Rice vinegar (or apple cider vinegar)
- neutral vegetable oil
- 20 Rice paper
- freshly ground peppers
Rinse the meat, pat dry, remove the fat and cut into 0.5 cm cubes (approximately 1/4 inch).
Mix 1 tablespoon of wine with 1 pinch of salt. Mix 1 tablespoon of cornstarch with a little water until smooth and mix into the wine. Pour over the duck and turn the meat several times.
Rinse and trim the bell peppers, remove the seeds and cut into thin strips. Drain the pickled peppers and chop finely. Chop the leek finely. Peel the ginger and garlic and chop very finely.
Mix the remaining cornstarch with a little water and mix with the remaining wine. Stir into the sugar, along with 1 tablespoon of soy sauce and the vinegar.
Heat some oil in a pan and sear the duck on all sides until browned. Add the ginger and garlic and sauté for 1 minute. Add the fresh and pickled peppers and stir everything well. Pour in the wine-soy sauce and simmer for another minute. Stir in the leek and season with the remaining soy sauce, salt and pepper.
Brush the rice paper sheets with cold water until they are smooth. Place 1-2 tablespoons of the filling on each sheet, fold up the bottom and roll up firmly.
Serve with raw vegetables, as desired.