Duck wraps


2 boneless duck breasts

1 cup red wine

1/2 cup chicken broth

5 cloves garlic

20 peppercorns, lightly crushed

1 tsp salt

15 rice paper rounds

1 cucumber, julienned

2 shallots, thinly sliced

1/3 cup hoisin sauce


1. Combine duck, wine, broth, garlic, salt and peppercorns in a pan. Bring to a simmer over medium heat. Cover and cook at a gentle simmer for 1.5 hours.

2. Remove and discard skin. Cut meat into strips.

3. Run a rice paper round under water to wet and arrange duck, cucumber and shallots in the center. Drizzle with hoisin sauce and roll up.

~ by accordingtoleanne on September 2, 2010.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: