Duck Carpaccio Summer Rolls with Radish Sprouts, Shredded Carrots and Peppercorn Demi


For the Summer Rolls

1 pack medium spring roll wrappers (rice paper)

1 duck breast

1 head butter lettuce

1 bunch radish sprouts (they come live packed in dirt in a plastic container)

1 carrot, shredded

2 red peppers, roasted, seeds and skin removed

For the Peppercorn Demi

1 tablespoon olive oil

2 medium shallots, minced

1 tablespoon Dijon mustard

2 tablespoons sherry wine vinegar

3 tablespoons Brandy

1 cup red wine

1 cup beef stock

3 tablespoons heavy cream

2 tablespoons green peppercorns in brine, drained and crushed

Coarse salt, to taste

Special Tools

Spray bottle with water

Good thick skillet



For the Summer Rolls

Place the duck breast skin side up on a work surface and make criss-cross marks in the skin with a sharp knife. Put the skillet on medium heat and add a teaspoon of vegetable oil. When the pan starts to shimmer place the duck in the pan skin side down. Turn down the heat a smidge and cook for about 10 minutes or until the skin has become brown and crispy. Turn the breast over and cook for another 5 minutes. Take out of pan and let cool. Cut breast into thin slices. Place in between two sheets of plastic wrap and gently pound with the mallet until the meat is nice and thin.

Now for the rolling . . .

You’ve seen these delicacies all over the place. The big mystery is the spring roll wrapper. The trick is in the spraying and letting the water absorb properly.

Take a sheet of rice paper and spray lightly with water. If you spray them too much, the wrapper will get too soggy. Place the wrapper on a cutting board and let it sit. Do about five at a time if you can fit them on the work surface. Place a few slices of duck on the edge of the wrapper, leaving some of the wrapper edge visibleAdd some butter lettuce and a small amount of the rest of the ingredients and get ready to roll!

Pick up the small edge of the wrapper and fold it over the ingredients. Fold over the sides. While gently tugging, keep rolling until it’s finished. You want to make sure the water has had enough time to absorb into the paper and that you have rolled it tight. After you are done, we will show you how to cut the rolls into serving size pieces with scissors.

For the Peppercorn Demi

Heat the oil in a medium saucepan over medium-high heat. When the oil is hot, add the shallots and cook until golden brown, about 4 minutes. Add the mustard and sherry vinegar and reduce to half, about 1 minute. Add the Brandy and cook to burn off the alcohol, about 3 minutes.

Add the red wine and reduce by half, about 10 minutes. Add the stock and reduce the mixture by half again, about 20 minutes. Remove from the heat and whisk in the cream, butter and crushed green peppercorns. Add salt to taste.

To serve

Cut the rolls in three to four pieces and place standing up on a platter. Drizzle each piece with peppercorn demi.