appetizers

Cold Roll with Asian Grilled Duck Breast

These rolls are fresh in ingredients and flavour! A great option for a party appetizer on hot summer days.
40 min
PREP TIME
15 min
COOK TIME
390
CALORIES
7
INGREDIENTS

INGREDIENTS

  • 1 duck breast (150-180 g)
  • 2 tablespoon (30 mililiter) Club House La Grille Asian Inspired BBQ Seasoning
  • 2 teaspoon (10 mililiter) vegetable oil
  • 4 teaspoon (20 mililiter) each Mirin and rice vinegar
  • 4 tablespoon (60 mililiter) mayonnaise
  • 1/2 cup (125 mililiter) each julienne carrot, mix peppers, green onions and Napa cabbage
  • 8 pieces Vietnamese spring rolls rice paper

Preparation

  • 1 Marinade duck breast with 1 tbsp (15 mL) seasoning and vegetable oil for 2 hours.
  • 2 In a bowl, combine Mirin, rice vinegar, mayonnaise and remaining 1 tbsp (15 mL) seasoning to make a dipping sauce. Set aside.
  • 3 Grill duck bread to medium (140°F/60°C) and rest for 20 minutes before slicing.
  • 4 Combine all julienne vegetables in a bowl and add ¼ cup (50 ml) of the dipping sauce; mix until well blended. Cover and reserve.
  • 5 Immerse one rice paper at the time in warm water and let stand until very pliable, about 45 seconds.
  • 6 Place sheet on a clean dry work surface and arrange about ¼ cup (50 mL) of julienne vegetables with Asian dressing in a horizontal line across bottom, leaving a 1-in (2.5 cm) border on bottom edge and on each side. Top with 2 slices of duck breast.
  • 7 Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.
  • 8 Just before serving, with a serrated knife, cut rolls in half diagonally. Serve with remaining dipping sauce.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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