Aromatic Duck and Perilla Leaf Rice Paper Rolls
Fragrant and Chewy Duck Rolls with Perilla Leaves for Hot Summer Days
Introducing a delightful summer dish that’s both refreshing and satisfying! These duck and perilla leaf rolls, wrapped in chewy rice paper, are perfect for beating the summer heat. They are delicious even when prepared ahead and chilled. The unique texture of the rice paper, combined with the zesty mustard sauce and aromatic perilla leaves, elevates the flavor of the duck. We’ve been focusing on duck lately for a healthy energy boost. Enjoy this flavorful and nourishing meal!
Main Ingredients- 200g fresh duck meat (thinly sliced, fat and skin removed)
- 9 sheets of rice paper
- 9 perilla leaves (washed and patted dry)
- 30g chives (washed and cut into 3-4cm lengths)
- 20g carrot (julienned)
- 40g aged kimchi (rinsed lightly to reduce sourness, squeezed dry, and finely chopped)
- 1 cheongyang chili pepper (seeds removed and finely minced)
- 1 red chili pepper (seeds removed and finely minced)
Duck Marinade- 1 tsp soy sauce
- 1 tsp minced garlic
- 1/3 tsp sugar
- A little sesame oil
- 1 tsp soy sauce
- 1 tsp minced garlic
- 1/3 tsp sugar
- A little sesame oil
Cooking Instructions
Step 1
First, thinly slice the fresh duck meat, removing any excess fat or skin. Pat the duck slices dry with paper towels to remove any excess moisture and potential gamey odors.
Step 2
Finely mince the cheongyang chili pepper. If you prefer more heat, you can leave the seeds in.
Step 3
In a bowl, combine the sliced duck, minced cheongyang chili pepper, 1 tsp soy sauce, 1 tsp minced garlic, and 1/3 tsp sugar. Mix well and let it marinate for about 10 minutes. This marination will tenderize the duck and infuse it with flavor.
Step 4
Prepare the other vegetables. Wash the chives and cut them into 3-4 cm lengths. Peel the carrot and cut it into thin julienne strips. Lightly rinse the aged kimchi to reduce its sourness, squeeze out all the excess water, and finely chop it. Mince the red chili pepper after removing the seeds. (Tip: You can use regular kimchi if aged kimchi is unavailable, but you might want to add a little sugar to balance the flavor.)
Step 5
Heat a lightly oiled pan over medium heat. Spread the marinated duck slices evenly in the pan and cook until golden brown and cooked through, stirring occasionally.
Step 6
Once the duck is almost cooked, add the chopped kimchi to the pan and stir-fry together. After about a minute, add the julienned carrots and continue to stir-fry for another minute, ensuring the carrots remain crisp-tender.
Step 7
Finally, add the minced red chili pepper and chives. Stir-fry briefly until the chives are just wilted – avoid overcooking to maintain their crunchiness. Transfer the cooked duck mixture to a plate and let it cool down slightly.
Step 8
Now, let’s assemble the rolls! Prepare a shallow bowl of warm water. Briefly dip one sheet of rice paper into the warm water until it becomes pliable, then carefully lay it flat on a cutting board or clean surface. Place a perilla leaf on top of the softened rice paper. Spoon about 1-2 tablespoons of the cooled duck mixture onto the perilla leaf. Fold in the sides of the rice paper, then roll it up tightly from the bottom to create a neat roll. The combination of perilla’s aroma and duck’s richness is wonderful!
Step 9
Lightly brush the surface of the assembled rolls with sesame oil for a glossy finish. In a separate small bowl, whisk together all the mustard sauce ingredients: 1 tsp soy sauce, 1/2 tsp prepared mustard, 1/2 tsp sugar, 1 tsp lemon juice, and 1 tsp vinegar. Mix until the sugar is dissolved. This zesty mustard sauce is the perfect complement to the duck rolls, so serve them together and enjoy!
