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1 3/4 lb boneless duck breasts
1 cup dry red wine
1/2 cup chicken stock
5 garlic cloves, minced
salt and pepper
15 rice paper rounds
3/4 English (hothouse) cucumber, halved and cut into julienne 3 inches long by
1/8 inch thick
3 large shallots, finely diced
1/3 cup hoisin sauce
Gently simmer duck in heavy pan with wine, chicken stock and garlic, with salt
to taste and generous topping of ground pepper, about 1 hour until done to
medium firmness. Remove duck, let cool and remove the skin. Cut the duck meat
into strips about 3 inches long by 1/4 inch thick.
Fill a large, shallow bowl with water and have a clean towel handy. Immerse a
piece of rice paper in the water for two seconds, and then spread it on the
towel. Let rice paper set for a minute, after which it will have become pliable.
Place a couple strips of duck, a few cucumber juliennes and a sprinkle of
shallot in a line across one side of the rice paper, about an inch from the
edge, and running to 1 1/2 inches less than the width of the paper on each side.
Drizzle 1-2 teaspoons of hoisin sauce over the filling. Roll rice paper over the
filling, fold in the two ends, and continue rolling tightly until it is
completely wrapped. Place on platter, seam side down. Make roughly 15 rolls.
Cover the rolls with the damp towel and set aside until ready to serve at room
temperature, not more than 2 hours. When ready to serve, cut rolls in half on a
diagonal, and place on platter.
Makes 30 pieces.