Recipes > Appetizers > Salad of Rice Paper Wrapped Duck and Nuoc Mam Chua Sauce

Salad of Rice Paper Wrapped Duck and Nuoc Mam Chua Sauce

Name: Salad of Rice Paper Wrapped Duck and Nuoc Mam Chua Sauce
Total time: 90 min
Cuisine: Asia
Ingredients: 1 Tbsp Garlic, minced; 2 Tbsp Scallion, minced; 1/4 Cup Hoisin Sauce; 1 Tsp Srirachi Chili Sauce, can substitute 2 tsp Tabasco; 1 oz Sherry or Dry White Wine; 1/2 tsp Salt; 1 Tbsp Olive Oil; 6 Maple Leaf Farms Duck Breasts; 1 cup Sugar; 1 Tbsp Garlic, minced; 1 Tbsp Salt; 1/3 cup Fish Sauce (Nuoc Mam); 1/2 cup Rice Wine Vinegar; 1/2 tsp Lemon Juice; 1 Tbsp Red Pepper Flakes; 1 Tbsp Cilantro, chopped; 1 Tbsp Salad Oil; 4 oz Rice Noodles; 9 oz Mixed Baby Greens; 3/4 cup Cilantro Leaves; 12 Rice Paper Wrappers, 9 inch; 1 1/2 cups Carrot Curls; 6 Slices Lotus Root, thinly sliced, fried; 1/2 cup Microgreens, Burgundy Amaranth or Ruby Queen; 2 Tbsp Sesame Seeds

Appetizer, Winner 2000 MLF Recipe Contest, Chef Nora Galdiano

Ingredients

Marinade

1 Tbsp Garlic, minced
2 Tbsp Scallion, minced
1/4 Cup Hoisin Sauce
1 Tsp Srirachi Chili Sauce, can substitute 2 tsp Tabasco
1 oz Sherry or Dry White Wine
1/2 tsp Salt
1 Tbsp Olive Oil

Duck

6 Maple Leaf Farms Duck Breasts

Sauce

1 cup Sugar
1 Tbsp Garlic, minced
1 Tbsp Salt
1/3 cup Fish Sauce (Nuoc Mam)
1/2 cup Rice Wine Vinegar
1/2 tsp Lemon Juice
1 Tbsp Red Pepper Flakes
1 Tbsp Cilantro, chopped
1 Tbsp Salad Oil

Salad

4 oz Rice Noodles
9 oz Mixed Baby Greens
3/4 cup Cilantro Leaves

Assembly

12 Rice Paper Wrappers, 9 inch

Garnish

1 1/2 cups Carrot Curls
6 Slices Lotus Root, thinly sliced, fried
1/2 cup Microgreens, Burgundy Amaranth or Ruby Queen
2 Tbsp Sesame Seeds

Directions

Marinade

1
Combine all ingredients, slowly stir in olive oil.
2
Add duck breasts and coat well.
3
Place covered in refrigerator for 30 minutes.
4
At service, remove duck from marinade.

Duck

1
Over medium heat, sear skin side down until most of the fat is rendered, 6 to 8 minutes; turn and sear other side 3 minutes.
2
Finish cooking in 350°F oven until an internal temperature of 152°F to 155°F. Resting should bring internal temperature to an ideal 160°F.
3
Remove duck skin; cut duck into thin slices.

Sauce

1
Combine sauce ingredients; mix well.

Salad

1
Cook rice noodles in boiling water for 5 to 7 minutes.
2
Rinse in cold water, drain; set aside.
3
Combine greens and cilantro.

Assembly

1
Dip rice paper, one at a time, in bowl of hot water. Blot off excess water and place on flat surface.
2
Fill each rice paper with greens, rice noodles and duck slices.
3
Roll filled rice paper away from you once. Tuck both ends towards the center and continue to roll.

To Serve

1
Cut one roll on the bias. Place one whole roll and two halves toward the center of the plate.
2
Garnish plate with carrots, lotus root, amaranth and sesame seeds.
3
Pour sauce in ramekins and serve with salad.