Optimistically Cautious

Monday, December 10, 2007

The Cooking Chronicles: Barbecue Duck Salad Rolls

Cooking for potlucks to be held at work always pose a bit of a challenge. Without access to an oven, and the added fun of transporting a dish across town on public transportation, I've found that a well thought out choice necessary. Up this time: Barbecue Duck Salad Rolls.

Things I learned:

  • I cannot julienne carrots.
  • Duck is a really, really fatty meat.
  • Softening rice papers works best in super-hot (near boiling) water.
  • Soy paste is a decent substitute for hoisin sauce.

I grossly underestimated the amount of time it would take me to assemble the rolls. If my Mum hadn't helped me prepare the vegetables and vermicelli beforehand, I would have ended up listening to The Bounce's high rotation list a third time.

I kept a wet paper towel over the rolls overnight, and to my surprise, they didn't crack much by lunch time this afternoon. Most of my coworkers liked the dish (I was down to one by the end!), with one even commenting about the very "refreshing" citrus burst of flavor as provided by the lime juice. I myself liked the inclusion of fresh cilantro - this would be a great appetizer for a summer patio party.


Barbecue Duck Salad Rolls

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2 Comments:

Blogger Vitality said...

Pampered Chef has a great julienne peeler if you ever want to invest in one!

December 15, 2007 at 4:45 PM  
Blogger Gravitas said...

Good tip!

December 15, 2007 at 11:55 PM  

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