2 duck breasts, skin on
½ teaspoon Chinese 5 spice
sea salt and freshly ground pepper
½ cup roasted peanuts
¼ cup sweet chilli sauce
4 teaspoons kecap manis
1 tablespoon fish sauce
1 teaspoon sesame oil
¼ cup chopped coriander
24 x 16 cm triangular or round rice papers
24 fresh mint leaves
½ small telegraph cucumber, julienned
1 carrot, julienned
1 cup bean sprouts
½ long red chilli, thinly sliced
Duck: Trim excess fat from the duck and score the skin in a crosshatch pattern. Sprinkle with 5 spice, salt and freshly ground pepper. Heat a sauté pan with a little oil and cook the duck, skin side down over a medium low heat for 7 minutes. Turn over and cook for another 4 minutes. Set aside to cool.
Dipping sauce: Put all the ingredients in a food processor and blend. Add a little warm water if a thinner sauce is preferred.
To serve: Slice each duck breast thinly on the diagonal, into 12 pieces. Fill a wide, shallow bowl with hot water. Soak a rice paper briefly in water until softened then lay it on a clean tea towel. Place a mint leaf on each one with the top sticking over the edge a little. Top with a small pile of carrot, some bean sprouts, a slice of duck, cucumber and then chilli. Fold the bottom over as you roll it up tightly. Repeat with the remaining ingredients and place the rolls on a plastic wrap-lined tray. Make sure they are not touching and cover well until ready to serve.
To serve: Arrange on a serving platter with the dipping sauce. Makes 24
The dipping sauce will keep for several days in the refrigerator.
Other fillings to use: barbecue duck or pork from Asian food stores, cooked prawns or chicken.