Roast duck rice paper rolls

Name: Roast duck rice paper rolls
Cook time: 1 h
Yield: 6-8
Cuisine: Vietnamese
Ingredients: 1 whole Chinese roast duck; 1 tbsp olive oil; Handful green beans, trimmed; 1/4 cup coriander leaves; 1/4 cup basil leaves; 1/4 cup Vietnamese mint leaves; 1 green mango, peeled and cut into matchsticks; 100g roasted hazelnuts, lightly crushed; 2 small red (birdseye) chillies, seeded and finely chopped; 4 eschalots, finely sliced; 1 packet round rice paper wrappers (about 16cm across); Soy sauce with chopped coriander, for dipping

Luke Mangan

November 1, 2013

*** SMH GOOD LIVING - EAT IN. VIETNAMESE PHOTO BY JENNIFER SOO, STYLING BY TRISH HEAGERTY. Roast duck rice paper rollsSupplied

Time:30 mins - 1 hourMakes:6-8

Buy a whole roast duck from a Chinese or Vietnamese barbecue takeaway.

Ingredients

1 whole Chinese roast duck
1 tbsp olive oil
Handful green beans, trimmed
1/4 cup coriander leaves
1/4 cup basil leaves
1/4 cup Vietnamese mint leaves
1 green mango, peeled and cut into matchsticks
100g roasted hazelnuts, lightly crushed
2 small red (birdseye) chillies, seeded and finely chopped
4 eschalots, finely sliced
1 packet round rice paper wrappers (about 16cm across)
Soy sauce with chopped coriander, for dipping

Method

1. Pull the duck meat from the bones (discard) and flake it into small pieces. Heat the olive oil in a frying pan and add the duck, cooking over medium heat until it crisps up.
2. Meanwhile, cook the beans in boiling salted water for 1 minute and refresh in iced water. Drain.
3. Combine the beans, herbs, mango, hazelnuts, chillies and eschalots in a large bowl. Set aside. Remove the duck from the heat.
4. Soak the rice paper wrappers in warm water, two or three at a time, until soft. Lay out on a board and place some duck in the middle. Add some mango mixture on top and gently roll up, tucking the sides in as you roll.
5. Repeat until you use up all the mixture and serve with coriander dipping sauce.

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