A take off of Vietnamese fresh spring rolls that are little self-contained salads-to-go -- crisp raw veggies and lots of minced fresh herbs, along with cooked shrimp, pork, fried tofu but in this recipeI used ingredients called for in the RSC contest all neatly wrapped up in a deliciously chewy-soft, rice paper that you eat with your hands. They’re delicious, refreshingly cool, and fun to make as a group so each can place what they want into them. Perfect for a light summer meal, or hors-d’oeuvre.
Being posted for the RSC contest. Which you needed to use the ingredients posted in the contest to make the recipe. Can be double very easily. Is served with 2 sauces both very different from each other and each complementing the duck. Rice paper rounds and rice vermicelli that are two of the essentials for this recipe so go ahead a alter this to add the vermicelli. Bean threads/bean vermicelli can be used in it's place.
The grilled duck is glazed with a delicious rhubarb cherry glaze that has hints of orange. The flavors borrowed into the rice in which it is served on. This seems very complex but you can simplify by using butter or oil in place of the rendered duck fat, replace the stock with water, and by buying the duck in cut pieces.
You can use either duck sauce or orange marmalade both works well! I'm posting for ease duck breast or for price use whole duck.You can use whole duck. Just before you grill it place it in boiling water return to boil then lower to simmer for 15 minutes. Carefully remove from water. I use a large pasta pot so I can left it out while still in the strainer. Dry and tie legs and wings close to the body of duck then coat with glaze and grill till desired doneness. Grilling it over indirect heat for 45 minutes then browning it over direct heat till brown and crisp.
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