Duck Pho Roll
by Cristabel Chia
@ 11 Feb 2016
50g boneless duck breast meat, skin scored diagonally
Salt and white pepper powder, to taste
4 Vietnamese rice papers
15g (each) pineapple, mango and jicama (bang kang) batons
15g (each) julienned green lettuce and cucumbers
15g orange wedges
5g (each) coriander and basil leaves
2g chopped garlic
2g julieened red chillies
Dipping Sauce
5ml white rice vinegar
4ml water
3ml nam pla (fish sauce)
1 tsp sugar
1 garlic clove, peeled
Chopped red chillies, for sprinkling
Marinade
5g blueberry jam
5ml sweet sauce
3ml olive oil
3ml (each) soy sauce and hoisin sauce
2ml honey
For the dipping sauce: Whisk well all the ingredients in a mixing bowl. Season with salt and white pepper powder, to taste. Sprinkle with chopped red chillies to taste.
For the marinade: Whisk well all the ingredients in a mixing bowl and marinade the bonelss duck breast meat with half of the marinade. Season with salt and white pepper powder, to taste. Set aside. Heat a frying pan over a medium heat until hot and pan- fry the seasoned duck breast meat for about 10 minutes, turning half way through. Remove and cut into strips and set aside.
Place a sheet of rice sheet onto a flat surface. Spread the marinade vertically across the first quarter of the rice sheet and top with the fruit batons, julieened vegetables, herbs and pan-fried duck strips. Roll the rice paper firmly into a cylindrical roll. Serve the duck pho roll with the dipping sauce. Serves 1
