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1.75 lb (875 g) boneless duck breasts
1 cup (8 ft oz/250 ml) dry red wine
1/2 cup (4 fI oz/125 ml) chicken stock
5 large cloves garlic
20 peppercorns, lightly crushed
Sea salt
15 or 16 rice paper rounds
0.75 English (hothouse) cucumber, halved and cut into julienne 11/2 inches(4 cm) long by 1/4 inch(6 mm) thick
2 large shallots, halved and thinly sliced lengthwise
0.33 cup (3 fl oz/80 ml) hoisin sauce
o make the filling, in a heavy nonaluminum pan, combine the duck breasts, wine, stock, garlic, peppercorns, and 1 teaspoon salt. Bring to a simmer over medium heat, cover, adjust the heat to maintain a very gentle simmer, and cook until the duck is tender, about 1.5 hours. By the end of cooking, most of the duck fat will have been rendered and the duck will be simmering in its own fat. Transfer the duck to a platter lined with paper towels and let cool slightly. Remove and discard the skin and cut the duck meat into strips about 11/z inches (4 cm) long by 1/z inch (12 mm) thick.
Have ready on a work surface a large, shallow bowl filled with water and a damp kitchen towel. Immerse a round of rice paper in the water for about 2 seconds, then remove it and spread it on the towel. It will become pliable within a few seconds. Place a few strips of duck, a few cucumber juliennes, and a few slices of shallot in a line across the center of the rice paper, leaving a 2-inch (5-cm) border on either side. Drizzle about 1 teaspoon of the hoisin sauce over the ingredients. Roll the nearest edge up to cover the filling, compacting it gently. Fold in both sides and continue rolling up gently but firmly to the end. Place seam side down on a large platter. Repeat with the remaining ingredients until you have made about 15 rolls. Cover the rolls with the damp towel and set aside until serving time (not more than 2 hours).
To serve, using a sharp knife, cut each roll in half on the diagonal. Arrange on a serving platter and serve.
Rice paper is sold in South east Asian markets in rounds and triangles, packaged in cellophane. Keep unused papers inside a zippered plastic bag and plan to use them up fairly soon after purchase, as they will yellow and become brittle over time. When dipping them into water to soften them, do not allow them to become pliable in the water, or they became hope lessly flimsy and impossible to manipulate. Always have several extra on hand, in case any should tear in rolling.
1 cup (8 ft oz/250 ml) dry red wine
1/2 cup (4 fI oz/125 ml) chicken stock
5 large cloves garlic
20 peppercorns, lightly crushed
Sea salt
15 or 16 rice paper rounds
0.75 English (hothouse) cucumber, halved and cut into julienne 11/2 inches(4 cm) long by 1/4 inch(6 mm) thick
2 large shallots, halved and thinly sliced lengthwise
0.33 cup (3 fl oz/80 ml) hoisin sauce
o make the filling, in a heavy nonaluminum pan, combine the duck breasts, wine, stock, garlic, peppercorns, and 1 teaspoon salt. Bring to a simmer over medium heat, cover, adjust the heat to maintain a very gentle simmer, and cook until the duck is tender, about 1.5 hours. By the end of cooking, most of the duck fat will have been rendered and the duck will be simmering in its own fat. Transfer the duck to a platter lined with paper towels and let cool slightly. Remove and discard the skin and cut the duck meat into strips about 11/z inches (4 cm) long by 1/z inch (12 mm) thick.
Have ready on a work surface a large, shallow bowl filled with water and a damp kitchen towel. Immerse a round of rice paper in the water for about 2 seconds, then remove it and spread it on the towel. It will become pliable within a few seconds. Place a few strips of duck, a few cucumber juliennes, and a few slices of shallot in a line across the center of the rice paper, leaving a 2-inch (5-cm) border on either side. Drizzle about 1 teaspoon of the hoisin sauce over the ingredients. Roll the nearest edge up to cover the filling, compacting it gently. Fold in both sides and continue rolling up gently but firmly to the end. Place seam side down on a large platter. Repeat with the remaining ingredients until you have made about 15 rolls. Cover the rolls with the damp towel and set aside until serving time (not more than 2 hours).
To serve, using a sharp knife, cut each roll in half on the diagonal. Arrange on a serving platter and serve.
Rice paper is sold in South east Asian markets in rounds and triangles, packaged in cellophane. Keep unused papers inside a zippered plastic bag and plan to use them up fairly soon after purchase, as they will yellow and become brittle over time. When dipping them into water to soften them, do not allow them to become pliable in the water, or they became hope lessly flimsy and impossible to manipulate. Always have several extra on hand, in case any should tear in rolling.
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