28 oz boneless duck breasts
8 oz red wine
4 oz chicken stock
5 garlic cloves, minced
salt and pepper
15 rice paper rounds
3/4 English cucumber, halved and cut into long, thin strips
3 large shallots, diced
1/3 cup hoisin sauce
Simmer duck in a heavy pan with wine, chicken stock and garlic. Salt and pepper to taste, about 60 minutes. Cook until medium firm. Let duck cool and remove the duck skin. Cut the duck into slices about three inches by a quarter inch thick.
Fill a wide bowl with water. Dunk each piece of rice paper in the bowl for a couple seconds, and then smooth it on a towel. Let paper set for a few seconds. Place a couple pieces of duck, a some cucumber and a little shallot across the rice paper, an inch or so from an edge, leaving room on each side. Pour 2 teaspoons of hoisin sauce on the filling. Roll the paper and duck filling, folding in the ends of the paper, and continuing until it is fully wrapped.
Cut these duck rolls in half to serve.
Makes roughly 30 pieces.