Salad of Rice Paper Wrapped Duck and Nuoc Mam Chua Sauce

Appetizer, Winner 2000 MLF Recipe Contest, Chef Nora Galdiano

Serving Size {6 Servings}



1 Tablespoon Garlic, minced

2 Tablespoons Scallion, minced

1/4 Cup Hoisin Sauce

1 Teaspoon Srirachi Chili Sauce, can substitute 2 tsp Tabasco

1 Ounce Sherry or Dry White Wine

1/2 Teaspoon Salt

6- 6 oz Each Maple Leaf Farms Boneless Duck Breasts

1 Tablespoon Olive Oil


1 Cup Sugar

1 Tablespoon Each Salt, Minced Garlic

1/3 Cup Fish Sauce (Nuoc Mam)

1/2 Cup Rice Wine Vinegar

1/2 Teaspoon Lemon Juice

1 Tablespoon Each Red Pepper Flakes, Chopped Cilantro

1 Tablespoon Salad Oil


4 Ounces Rice Noodles

9 Ounces Mixed Baby Greens

3/4 Cup Cilantro Leaves

12 Rice Paper Wrappers, 9 inch


1 1/2 Cups Carrot Curls

6 Slices Lotus Root, thinly sliced, fried

1/2 Cup Microgreens, Burgundy Amaranth or Ruby Queen

2 Tablespoons Sesame Seeds


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Marinade: Combine first 6 ingredients. Stir in olive oil. Add duck breasts and coat well. Place covered in refrigerator for 30 minutes.

At service, remove duck from marinade. Over medium heat, sear skin side down until most of the fat is rendered, 6 to 8 minutes; turn and sear other side 3 minutes. Finish cooking in 350°F oven until an internal temperature of 152°F to 155°F. Resting should bring internal temperature to an ideal 160°F. Remove duck skin; cut duck into thin slices.

Sauce: Combine sauce ingredients; mix well.

Salad: Cook rice noodles in boiling water for 5 to 7 minutes. Rinse in cold water, drain; set aside. Combine greens and cilantro.

Dip rice paper, one at a time, in bowl of hot water. Blot off excess water and place on flat surface. Fill each rice paper with greens, rice noodles and duck slices. Roll filled rice paper away from you once. Tuck both ends towards the center and continue to roll.

To serve: Cut one roll on the bias. Place one whole roll and two halves toward the center of the plate. Garnish plate with carrots, lotus root, amaranth and sesame seeds. Pour sauce in ramekins and serve with salad.

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