Duck summer rolls

Time 45 minutes
Yields Serves 6 to 8
Duck summer rolls
(Los Angeles Times)

Chiu Chow dipping sauce


In a small bowl, mix together the garlic, sugar and vinegar. Set aside.

Summer rolls


Heat the oven to 500 degrees. Line a broiler pan with foil and lay the duck legs on it, skin side down. Bake until heated through, about 10 minutes, then turn and cook until the skin is crisp, about 5 to 8 minutes. Drain on paper towels and let sit until cool enough to handle. Remove the skin (either discard or save to use as a garnish for another dish). Shred the meat into strips.


Soak 1 sheet rice paper in shallow bowl of cold water until pliable. Smooth it out on the work surface and spread with 1 teaspoon chutney. Arrange one-eighth of the duck over the bottom quarter of the sheet facing you, leaving about a 1-inch rim. Arrange one-eighth of the pea shoots, cucumber and scallion greens on top of duck. Top with one-eighth of the julienned mint leaves. Fold in the right and left sides of the sheet, then roll up the rice paper like a burrito, but tightly. Set aside on a plate, seam side down. Cover with a damp dish towel.


Repeat with the remaining rice paper and filling.


To serve, slice each roll into 4 pieces. Serve with Chiu Chow dipping sauce.

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