Name: Duck Confit Spring Rolls
Yield: Makes 12 rolls, enough for 6 hors d’oeuvre or side-dish servings or 4 first-course servings
Cuisine: Asia
Ingredients: 1 bunch cilantro, leaves only; 1 clove garlic, peeled and chopped fine; Juice of 4 limes (about ½ cup); 6 confit duck legs or slow-roasted duck legs; 1 bunch mint or basil, leaves only; ½ cup roasted peanuts, chopped coarse in a food processor or by hand; 1 medium red onion, peeled and sliced thin; 1 cup bean or alfalfa sprouts (optional); 12 small crisp lettuce leaves, such as Boston, Bibb, or romaine; Twelve 8½-inch rounds rice paper; ¼ pound dried rice vermicelli noodles; ½ cup Thai fish sauce; 4 Thai chiles or 8 jalapeño chiles, stemmed, seeded, and chopped fine; Salt (optional); Pepper; ½ cup rice wine vinegar; 2 tablespoons sugar; 2 cloves garlic, peeled, chopped fine, and crushed to a paste with the side of a chefs’ knife

Preparation info

Makes
12
rolls, enough for 6 hors d’oeuvre servings

Difficulty
Medium

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

Vietnamese cooks make two kinds of spring rolls—the kind described here, in which the ingredients are cooked ahead of time and then the spring roll is served cold—and the deep-fried variety. While Vietnamese spring rolls usually contain shrimp and pork, the same technique works marvelously for duck confit or the meat pulled off slow-roasted duck legs.

To make spring rolls, you’ll need rice paper, which is completely edible and comes in various sizes in thin translucent rounds. I use

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Ingredients

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