Peking Duck Rice Paper Parcels

Cook Time 45 minutes

Servings 6

Ingredients

2 Luv-a-Duck Peking flavoured duck breasts

6 large (22cm) rice paper rounds
½ cup peanuts, toasted and chopped
1 large handful of Thai basil leaves
1 large handful mint leaves
1 Lebanese cucumber, halved, deseeded, finely sliced
¼ cup crispy fried shallots

Nuoc cham
1 small red chilli, finely chopped
1 clove garlic, minced
3 tbsp fish sauce
3 tbsp water
3 tbsp caster sugar
1 lime, juiced

Method

Preheat the oven to 190˚C and line a baking dish with baking paper. Place duck breasts and their sauce skin-side up in the dish and reheat for 15-20 minutes. Cool slightly before thinly slicing the meat.

For the nuoc cham, combine all the ingredients in a bowl and set aside.

Make a salad by combining the Thai basil, mint and cucumber. Just before serving add a teaspoon of the nuoc cham and toss.

Working with one rice paper round at a time, soften in a bowl of water and the lie flat on a clean surface. Sprinkle a little of the peanuts in the centre of the softened round, and then add a few slices of the duck and its pan juices. Fold in the sides and roll up to form a cylinder. Repeat with the remaining rice paper rounds to create 6 parcels.

Arrange on plate and spoon over the nuoc cham. Garnish with the herb salad and a sprinkle of fried shallots.