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Spring Roll Maki with Duck and Pineapple https://www.metro.ca/userfiles/image/recipes/makis-de-printemps-au-canard-et-a-l-ananas-10012.jpg PT15M PT15M PT30M
To make the sauce, combine all the ingredients together in a bowl. Mix well, cover and keep refrigerated until needed. For the maki, bring a large pot of salted water to a boil and add the rice vermicelli. Cook until they are tender. Strain and let cool. Chop the lettuce, peel and seed the cucumber. Cut the cucumber and the carrot in thin julienne. Pick the leaves off the coriander. Finely chop the mint leaves. Reserve. Put some warm water in a skillet and one at a time, plunge a sheet of rice paper in the water, letting it soak for no longer then 2 minutes. Repeat with the rest of the sheets. Drain them on a paper towel without overlapping them. Arrange the rice paper sheets on your cutting board, side by side. In the center and on the bottom third of each sheet, place a small quantity of duck confit. On top, add a small quantity of lettuce, rice vermicelli, julienned carrots and cucumbers and pineapple strips. Add some coriander leaves and chopped mint and finally 4 enoki mushrooms per each maki. Roll each sheet from the bottom to the top, tightly enough to make a firm maki. Repeat with the others. Serve the maki with the sauce.
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Spring Roll Maki with Duck and Pineapple

Spring Roll Maki with Duck and Pineapple

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4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • sauce


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  • 2 Tbsp.
    (30 mL)
    fish sauce (Nuoc Mam)
  • 2 Tbsp.
    (30 mL)
    maple vinegar
  • 1/2
    carrot, peeled, grated and chopped finely
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  • 1/4 cup
    (65 mL)
    water
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  • 1/2
    chili, crushed (or more, to taste)
  • 1
    clove of garlic, peeled and chopped finely
  • 3 cups
    (750 ml)
    dried rice vermicelli
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  • 1/2
    frisée lettuce, washed
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  • 1/2
    English cucumber
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  • 1
    carrot, peeled
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  • 4
    sprigs of fresh coriander
  • 4
    fresh mint leaves
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  • a small amount of warm water
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  • 4
    rice paper leaves, 15 cm (6 inches) wide
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  • 3/4 lb
    (375 g)
    duck confit, homemade or store bought, shredded
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  • 16
    enoki mushrooms
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  • 1/2 cup
    (125 mL)
    fresh pineapple, cut into fine strips
Imprimer ma sélection

Preparation

To make the sauce, combine all the ingredients together in a bowl.

Mix well, cover and keep refrigerated until needed.

For the maki, bring a large pot of salted water to a boil and add the rice vermicelli.

Cook until they are tender.

Strain and let cool.

Chop the lettuce, peel and seed the cucumber.

Cut the cucumber and the carrot in thin julienne.

Pick the leaves off the coriander.

Finely chop the mint leaves. Reserve.

Put some warm water in a skillet and one at a time, plunge a sheet of rice paper in the water, letting it soak for no longer then 2 minutes.

Repeat with the rest of the sheets.

Drain them on a paper towel without overlapping them.

Arrange the rice paper sheets on your cutting board, side by side.

In the center and on the bottom third of each sheet, place a small quantity of duck confit.

On top, add a small quantity of lettuce, rice vermicelli, julienned carrots and cucumbers and pineapple strips.

Add some coriander leaves and chopped mint and finally 4 enoki mushrooms per each maki.

Roll each sheet from the bottom to the top, tightly enough to make a firm maki.

Repeat with the others.

Serve the maki with the sauce.

Source : Zeste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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