This is not a quick recipe to make. Plan at least a day's work--well worth it in the long run.
Cost per serving $0.93 view details
- (4 1/2-pound) duck, washed and patted dry
- Spice rub paste:
- 6-7 cloves garlic, peeled and halved
- 18 shallots peeled and halved and sliced
- 3 stalks lemon grass, finely sliced
- 5 kaffir lime leaves, finely sliced
- 6 candlenuts, chopped
- 3 tablespoons fresh turmeric, peeled and chopped
- Â½ tsp kenchur powder (kenchur is a ginger-like root that has a unique camphor flavor â Â½ tsp of powder is used in lieu of a one-inch piece of root)
- 1 teaspoon black pepper corns, crushed
- 5 tablespoons ginger, peeled, and chopped
- 5 bird's-eye chiles, sliced
- 2 teaspoons dried shrimp paste, roasted and coarsely crushed
- 1/3 cup soy sauce
- 1/2 cup coconut oil
- Salt and pepper
- Banana leaves (can use aluminum foil for wrapping but you wonât get that underlying âherbedâ taste).
- 4-5 sheets of rice paper, 8-10 inches in diameter
- The duck:
- Preheat oven to 350 degrees.
- In a food processor, puree the first 10 ingredients. Blend well.
- Separately, in a mixing bowl, make a marinade with the shrimp paste, soy sauce, and oil. Place the duck in the bowl and massage the duck with this mixture. Remove the duck and let it sit on the banana leaves or foil. Add the marinade to the spicy mix that was made in the food processor. Mix well and then slather the inside and outside of the duck with this marinade. Close the openings of the bird with skewer. Wrap the duck in several layers of banana leaves (or foil) and steam for 50 minutes. Iâll put a colander in a large stock pot with about 6 inches of water, will place the duck in the colander and then cover with a lid to steam the duck. Then, transfer the duck and bake in a 350 degrees oven for 30 minutes. When done, remove banana leaves, cut the duck meat up in small pieces, and combine with stuffing for the rolls. The meat should be so tender that it falls off of the bones.
- To make the rolls:
- Have a bowl of hot water (110-120 degrees) and a clean kitchen (tea) towel ready. Place a rice paper into the water until it softens (about 20 seconds). Then place it on the towel.
- Place a full amount of duck/stuffing mixture in the lower third part of the rice paper and form a log. Quickly roll up the rice paper, keeping it fairly tight. Now roll the rice paper in a sheet of plastic wrap, making it tight. Fold over the last part of plastic wrap in the opposite direction, forming a tab so it will be easy to unwrap. Twist ends and serve or store, refrigerated, for up to a day.
- To serve, trim the end of each roll with a sharp knife, then cut into 2-inch sections right through the plastic wrap. Un-wrap each section and place, cut side up on a plate. If rolls were placed in the refrigerator, let them return to room temperature, then place in microwave for about 30-45 seconds to heat through. Serve with plum dipping sauce (store bought or home made (separate recipe for this).
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|Amount Per Serving||%DV|
|Serving Size 67g|
|Recipe makes 5 servings|
|Calories from Fat 192||82%|
|Total Fat 22.32g||28%|
|Saturated Fat 19.02g||76%|
|Trans Fat 0.0g|
|Total Carbs 9.68g||3%|
|Dietary Fiber 1.6g||5%|