📝 About This Recipe
This elegant dish offers a refreshing, modern twist on the classic Imperial Chinese delicacy, combining the rich, savory depth of roasted Peking duck with the light, translucent snap of Vietnamese rice paper. Each bite is a harmonious balance of crispy duck skin, succulent meat, and crunchy aromatics like cucumber and scallion, all tied together by a velvety hoisin dipping sauce. Perfect as a sophisticated appetizer or a light lunch, these rolls bring the regal flavors of Beijing to a vibrant, cold format that is as beautiful as it is delicious.
🥗 Ingredients
The Duck
- 2 pieces Duck breasts (with skin) (approx 400-500g total)
- 1/2 teaspoon Five-spice powder
- 1 tablespoon Honey (for glazing)
- 1 tablespoon Soy sauce (light soy preferred)
The Wraps & Fillings
- 12 pieces Rice paper rounds (22cm diameter)
- 100 grams Vermicelli rice noodles (cooked, rinsed in cold water, and drained)
- 1 large English cucumber (deseeded and julienned into matchsticks)
- 4 stalks Scallions (sliced into 3-inch thin slivers)
- 1 medium Carrot (peeled and julienned)
- 1/2 cup Fresh Mint leaves (whole small leaves)
- 1/2 cup Fresh Cilantro (stems removed)
Hoisin Dipping Sauce
- 1/2 cup Hoisin sauce (high quality)
- 1 tablespoon Creamy peanut butter (adds richness)
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 2 tablespoons Water (to thin to desired consistency)
👨🍳 Instructions
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1
Begin by preparing the duck. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Rub the skin and meat with five-spice powder and soy sauce.
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2
Place the duck breasts skin-side down in a cold non-stick skillet. Turn the heat to medium-low. This allows the fat to render out slowly, resulting in extra crispy skin. Cook for 8-10 minutes until the skin is deep golden brown.
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3
Flip the duck breasts and brush the crispy skin with honey. Cook for another 4-5 minutes until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from heat and let rest for at least 10 minutes.
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4
While the duck rests, prepare the dipping sauce by whisking together the hoisin, peanut butter, rice vinegar, sesame oil, and water in a small bowl until smooth. Set aside.
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5
Once the duck has rested and cooled slightly, slice it into very thin strips, ensuring each piece has a bit of the crispy skin attached.
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6
Prepare your rolling station: fill a large shallow bowl with lukewarm water and lay out a clean, damp wooden cutting board or a damp tea towel to prevent sticking.
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7
Submerge one sheet of rice paper into the water for about 5-10 seconds until it just starts to soften. Lay it flat on your prepared surface.
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8
In the lower third of the rice paper, place a few mint and cilantro leaves. Top with a small bundle of vermicelli noodles, followed by a few strips of cucumber, carrot, and scallion.
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9
Place 2-3 strips of the sliced duck on top of the vegetables. Be careful not to overfill, as the rice paper may tear.
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10
Fold the bottom of the rice paper up over the filling, then fold in the left and right sides. Roll upward tightly until the roll is sealed.
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11
Repeat the process for the remaining 11 rolls. Keep finished rolls covered with a damp paper towel to prevent them from drying out while you work.
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12
Slice each roll in half diagonally using a very sharp, slightly damp knife for a beautiful presentation. Serve immediately with the hoisin dipping sauce.
💡 Chef's Tips
Do not over-soak the rice paper; it should still feel slightly firm when you remove it from the water, as it will continue to soften as you add the fillings. If you are short on time, you can use a store-bought pre-roasted Peking duck or rotisserie chicken as a substitute. To keep the rolls from sticking together on the serving platter, leave a small space between them or place them on individual lettuce leaves. Ensure the duck is at room temperature or cold before rolling; heat from the meat can cause the delicate rice paper to become overly sticky or tear.
🍽️ Serving Suggestions
Pair these rolls with a chilled, off-dry Riesling or a crisp Gewürztraminer to complement the spice and sweetness. Serve alongside a bowl of crushed roasted peanuts and extra chili oil for those who want added texture and heat. A side of quick-pickled daikon and carrots provides a sharp acidity that cuts through the richness of the duck. For a complete meal, serve with a light ginger-miso broth or a cold sesame noodle salad.