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2 half or
4 quarter
1
tablespoon
4-5
3-4
3-4
tablespoons
12 |
portions duck
five spice powder
small pieces fresh root ginger
spring onions, cut into short sections
Chinese rice wine or dry sherry
sheets dried rice paper, halved if large
fresh mint, basil and coriander leaves
Spicy Fish Sauce, to serve
salt and freshly ground pepper |
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Method :
Rub salt, pepper and five spice
powder all over duck portions. In a shallow dish, mix ginger,
spring onions and rice wine or sherry, add duck portions and leave
to marinade for at least 3-4 hours, turning duck pieces now and
then. Steam duck portions with marinade
in a hot steamer for 2-3 hours. Remove duck portions from liquid
and leave to cool. Duck can be cooked up to this
stage in advance, if wished.
Preheat oven to 230oC
(450oF), Gas 8 and bake duck pieces, skin-side up, for
10-15 minutes, then pull meat off the bone. Meanwhile, soften dried rice paper
in warm water. Place about 2 tablespoons of meat
in each half sheet of rice paper, add a few mint, basil and
coriander leaves, roll into a meat bundle, then dip roll in Spicy
Fish Sauce before eating it.
Serves 4-6
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