Salad of Rice Paper Wrapped Duck and Nuoc Mam Chua Sauce

Salad of rice paper wrapped duck and nuoc mam chua sauce

Appetizer, Winner 2000 MLF Recipe Contest, Chef Nora Galdiano

Ingredients

Marinade

  • 1

    1 Tbsp Garlic, minced

  • 2

    2 Tbsp Scallion, minced

  • 3

    1/4 Cup Hoisin Sauce

  • 4

    1 Tsp Srirachi Chili Sauce, can substitute 2 tsp Tabasco

  • 5

    1 oz Sherry or Dry White Wine

  • 6

    1/2 tsp Salt

  • 7

    1 Tbsp Olive Oil

Duck

Sauce

  • 1

    1 cup Sugar

  • 2

    1 Tbsp Garlic, minced

  • 3

    1 Tbsp Salt

  • 4

    1/3 cup Fish Sauce (Nuoc Mam)

  • 5

    1/2 cup Rice Wine Vinegar

  • 6

    1/2 tsp Lemon Juice

  • 7

    1 Tbsp Red Pepper Flakes

  • 8

    1 Tbsp Cilantro, chopped

  • 9

    1 Tbsp Salad Oil

Salad

  • 1

    4 oz Rice Noodles

  • 2

    9 oz Mixed Baby Greens

  • 3

    3/4 cup Cilantro Leaves

Assembly

  • 1

    12 Rice Paper Wrappers, 9 inch

Garnish

  • 1

    1 1/2 cups Carrot Curls

  • 2

    6 Slices Lotus Root, thinly sliced, fried

  • 3

    1/2 cup Microgreens, Burgundy Amaranth or Ruby Queen

  • 4

    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.

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