Vietnamese Duck Rice Rolls

Preheat the oven to 120°C (approximately 250°F).

Rinse duck, pat dry and cut the skin into a diamond-shaped design. In a hot pan, fry duck skin-side down until golden brown, about 4-5 minutes. Remove duck from pan and place in the oven with a drip pan underneath. Brush duck skin with hoisin sauce and bake duck in the oven about 30 minutes until cooked through.

Cook rice noodles according to package directions. Drain noodles in a colander, rinse with cold water and drain again.

Rinse pepperocinis, cut in half, remove seeds and cut lengthwise into thin strips. Rinse herbs, shake dry and pluck leaves from stem. Pluck coriander as needed. Rinse lettuce, spin dry and tear into small pieces.

Remove duck from the oven and let rest for a few minutes. Slice duck.

Fill a shallow dish, slightly larger than the sheets of rice paper, with water. Spread a cloth on the work surface and have a second cloth available. Soak one rice paper sheet completely in the water for about 1 minute. Then gently spread soaked rice paper on the cloth and pat dry with a second cloth.

Arrange all prepared ingredients in the center of the soft rice paper. Drizzle with lime juice. Fold in the ends of rice paper and roll.