DUCK & GRAPEFRUIT RICE PAPER ROLLS
MAKES 20 / PREPARATION 1 HOUR / COOKING 2 HOURS 40 MINUTES There was a time when you couldn’t go to a party or function and not be served Vietnamese rice rolls. We shouldn’t forget how great they are as finger food, as they are a lovely, fresh-tasting offering and will sit well if made ahead of time (put them on a tray and cover each layer well with plastic wrap). I have served these with a dipping sauce made from the duck juices and bones, which is full of flavour and delicious if you have the time, but if not, use nuoc cham, chilli sauce or similar for dipping. 2 duck Maryland (legs and thigh) pieces ½ teaspoon five-spice powder
1 carrot
1 small onion
3 tablespoons peanut butter 1 tablespoon hoisin sauce
75g rice vermicelli noodles
2 teaspoons peanut oil
2 teaspoons fish sauce
1 grapefruit
1 orange
20 small rice paper wrappers
1 cup iceberg or cos lettuce, finely sliced ½ cup coriander leaves
½ cup mint leaves Heat the oven to 200°C. Rub the duck pieces with five-spice powder. Cut the carrot and onion into quarters, lengthwise and lay in the bottom of a small roasting dish. Arrange the duck on top of the vegetables, skin-side up. Place the duck into the hot oven and cook for 10 minutes then remove from the oven and pour 1 cup water around the vegetables, cover tightly with foil, reduce the oven temperature to 150°C and cook for a further 1½ hours.
When the duck is cooked, remove from the oven and set aside until cool enough to handle. Peel the skin off and keep separate, then strip all the meat from the bones and set aside (keep the bones for the sauce, if making). If you would like crisp skin to add to your rolls, fry it in a dry frying pan over a low-medium heat to render and crisp up; this will take about 30 minutes. Cool on a paper towel then chop finely. Store in an airtight container.
To make the sauce, pour the liquid and veges from the duck pan into a saucepan, add the bones and a little water to cover them if necessary and bring to the boil. Simmer for about 1 hour (you want about ½-¾ cup of liquid remaining at the end) then strain into a bowl and refrigerate. This can all be done up to 2 days ahead.
To serve the sauce, scrape the fat off the top (you can keep this in the fridge for roasting potatoes), and heat the juices to melt then whisk in the peanut butter and hoisin sauce.
Place the rice noodles in a bowl and cover with boiling water. Leave for 5 minutes or until soft then drain well. Place in a large bowl and toss with the oil and fish sauce.
Peel the grapefruit and orange with a knife, removing all the skin and pith, then cut between each segment to remove the flesh. Chop the pieces into small dice.
Fill a frying pan with about 2cm water and heat to warm. You can keep this over a very low heat or remove and heat again if needed, but you don’t want it too hot. Dip a rice wrapper quickly in the water and place on a board. Arrange some noodles, a little lettuce and a few herbs then a few pieces of duck and citrus along the middle, sprinkle with crispy duck skin if you have it, then roll up starting at the side nearest you. Keep covered on a plate until all wrapped. If you prefer more bite-sized pieces, cut each roll in half and serve with the warm dipping sauce.