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Duck summer rolls

Duck summer rolls
Los Angeles Times

I must be running with the wrong crowd. Every cocktail party I go to seems to involve hors d'oeuvres that require three hands: one to hold a drink, and two to wrestle the food off a tiny plate and onto ... Read more

Total time: About 45 minutes | Serves 6 to 8

Chiu Chow dipping sauce

  • 1 teaspoon minced garlic
  • 2 teaspoons sugar
  • 1/2 cup rice vinegar

Step 1In a small bowl, mix together the garlic, sugar and vinegar. Set aside.

Summer rolls

  • 2 legs duck confit
  • 8 sheets rice paper
  • 8 teaspoons mango chutney
  • 1 cup stemmed pea shoots
  • 1 4-inch chunk seedless
  • European cucumber, peeled and julienned
  • 8 scallions, green part only, julienned
  • 36 fresh mint leaves, julienned

Step 1Heat the oven to 500 degrees. Line a broiler pan with foil and lay the duck legs on it, skin side down. Bake until heated through, about 10 minutes, then turn and cook until the skin is crisp, about 5 to 8 minutes. Drain on paper towels and let sit until cool enough to handle. Remove the skin (either discard or save to use as a garnish for another dish). Shred the meat into strips.

Step 2Soak 1 sheet rice paper in shallow bowl of cold water until pliable. Smooth it out on the work surface and spread with 1 teaspoon chutney. Arrange one-eighth of the duck over the bottom quarter of the sheet facing you, leaving about a 1-inch rim. Arrange one-eighth of the pea shoots, cucumber and scallion greens on top of duck. Top with one-eighth of the julienned mint leaves. Fold in the right and left sides of the sheet, then roll up the rice paper like a burrito, but tightly. Set aside on a plate, seam side down. Cover with a damp dish towel.

Step 3Repeat with the remaining rice paper and filling.

Step 4To serve, slice each roll into 4 pieces. Serve with Chiu Chow dipping sauce.


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Black and green olive tapenade

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