In the mood for something a little different for dinner? Try Marc Borenstein's Green Tea Mushu Duck Rice Paper Rolls!
Ingredients:
Duck:
1 duck breast
16oz of organic green tea Noodles:
100g vermicelli in your broth of choice (I used bean)
Pre-roll prep (per roll):
3 large Thai basil leaves
3 large mint leaves
2 large regular basil leaves
6 pieces of matchstick cucumbers
Small handful of chopped lettuce
Hoisin sauce
Large stainless bowl
2 tea towels
Steps/Methods:
Duck: Take the green tea once steeped – pour all over duck breast to score it (fat side up)
Allow to soak for an hour or more
Broil duck on high 15 minutes – flipping halfway
Boil vermicelli noodles, strain and set aside
Making the rice paper rolls:
Fill a large stainless bowl with hot water
Make rolls on a large tea towel
Place rice paper sheet in water for 10 – 15 seconds (until it begins to soften)
Place roll insides quickly onto rice paper
Quickly put a line of hoisin sauce on the filling (in a mustard fashion)
Wrap the rolls as tightly as possible and fold over the ends
Place on another tea towel to set and continue
Additional Tips:
Makes 8 rice paper rolls Make lettuce wraps instead of rice paper rolls if you like, it's much quicker and really delicious!
