Vietnamese Duck Rice Paper Rolls

Ingredients

• 2 duck breast fillets (about 250 g)
• 2 tbsp hoisin sauce
• 250 g rice noodles
• 1 mild red pepper
• 1 handful Thai basil
• 1 handful coriander leaves
• 6 iceberg lettuce leaves
• 16 rice paper sheets (Ø 22 cm)
• 1 Lime (juice)

Instructions

1. 1.

   Preheat the oven to 120°C with fan and top heat.

2. 2.

   Rinse the duck, pat dry and cut a diamond pattern into the skin. In a hot pan, brown the skin side for 4-5 minutes until golden. Flip and place on a rack in the oven (fat drips below). Brush the skin with hoisin sauce and bake the duck about 30 minutes until pink inside.

3. 3.

   Cook the rice noodles according to package instructions. Drain, rinse under cold water and let drain.

4. 4.

   Wash the pepper, halve it, trim and slice into thin strips. Rinse herbs, shake dry and pluck. Trim coriander leaves as needed. Wash lettuce, trim, spin dry and cut small pieces.

5. 5.

   Remove duck from oven, rest a few minutes, then slice.

6. 6.

   Fill a shallow bowl with water slightly larger than the rice paper sheets. Place a kitchen towel beside it and have a second towel ready. Dip each sheet into the water for about 1 minute to soften, then lay on the towel and pat dry with the second towel.

7. 7.

   Lay softened sheets in the center and add all prepared ingredients. Drizzle lime juice. Fold sides and roll tightly.

8. 8.

   Serve with soy‑chili sesame sauce if desired.