Monday, November 26, 2007

Faux French Duck Spring Roll

12 Rice paper wrappers
6 oz. shredded duck
1 pkg baby lettuce leaves
2 oz. goat cheese
1/2C chopped walnuts
2T red wine vinegar
1/4C walnut oil
1t Dijon mustard
salt & pepper to taste

Directions for the Salad:
Mix the walnut oil, vinegar and Dijon mustard with some salt and pepper to make your dressing. Mix it lightly with the lettuce and lightly sprinkle on crumbled goat cheese and chopped walnuts.

Directions for the Spring Rolls:

Take a rice wrapper and pass it through warm or hot water, then lay on a clean, cotton towel with the smooth side facing upward. Add the cooked shredded duck meat, then add the salad and start to roll the rice wrapper towards yourself, tucking the sides in toward the center to help keep the filling from escaping. Continue to roll tightly until you have reached the end of the wrapper. I find it is easier to release the wrapper from the towel if the towel is anchored by a heavy cutting board or another heavy object.

Serve the rolls whole or sliced into 4 parts with a sweet, fruity sauce. I tried them with a commercial maple BBQ sauce, an apricot chili sauce and a black raspberry chipotle sauce. All worked well.

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