Rice Paper Rolls with Duck Meat
Ingredients
- Ingredients
- 8 leaves Rice paper
- 1 duck leg
- 1 Avocado
- 1 large red onion
- 8 baby Lettuce (such as romaine lettuce)
- sweet and sour Chili sauce (pre-made sauce)
- 8 Tbsps coarsely chopped Peanuts
- vegetable oil (for cooking)
- salt
- fresh cracked peppers
Preparation steps
Heat 2 tbsp oil in a pan and pan-fry the seasoned duck breast on the skin side. Season with salt and pepper, turn and cook the other side. Preheat convection oven to 120°C (approximately 250°F). Wrap the duck breast in foil and finish cooking in the oven for 20 minutes. Allow duck breast to cool completely, then cut crosswise into thin slices.
Meanwhile, soak rice paper sheets between damp cloths. Peel the avocado, cut in half, remove the pit and cut the flesh into thin slices. Rinse lettuce leaves and spin dry. Peel and slice onion. Place lettuce in the middle of one rice paper sheet. Add duck strips, avocado and onion. Sprinkle with peanuts. Fold in the two opposite sides of the rice paper sheet roll the rest around the filling. Continue making rolls in this way with all the sheets of rice paper.
To serve, cut the rolls in half and present on a plate with chile dipping sauce.
