Duck Spring Roll Recipe

Prepare the duck

Pat the duck breast dry with paper towel. Score the skin in a crosshatch pattern without cutting into the flesh. Season both sides with kosher salt and black pepper.

Heat a large skillet over medium-high heat and add vegetable oil. Place the duck skin-side down in the hot pan and sear 6–8 minutes until skin is golden brown and fat renders. Reduce heat to medium and flip, cooking 3–5 minutes more for medium (internal temp ~135°F/57°C). Adjust time for desired doneness.

Remove duck to a cutting board and let rest 8–10 minutes. When cool enough to handle, slice thinly (about 2–3 mm) against the grain into long slices suitable for rolling.

Prepare vegetables and vermicelli

While the duck rests, julienne the carrot, cucumber, and red bell pepper; thinly slice the red cabbage. Cook rice vermicelli according to package instructions, rinse under cold water, drain well, and lightly toss with a few drops of oil to prevent sticking. Mince the white sections of the lemongrass very finely and fold into the vegetable mix.

Set up an assembly station: a shallow wide bowl of warm water to soften rice papers; a clean damp towel or cutting board; all fillings within reach (duck slices, vegetables, herbs, vermicelli).

To assemble each spring roll: dip one rice paper wrapper into warm water for 5–8 seconds until pliable but not falling apart. Lay it flat on the damp towel. Near the lower third of the wrapper place a small handful (about 2 tbs) of vermicelli, 2–3 slices of duck, a small amount (about 2 tbs combined) of the julienned vegetables, 2 mint leaves, 3–4 cilantro leaves, and a light sprinkle (about 1/2 tsp) of minced lemongrass. Leave space at the edges for folding.

Fold the bottom edge over the filling, fold in both sides snugly, then roll tightly from the bottom to the top to form a sealed cylinder. Place seam-side down on a platter. Repeat until all wrappers or fillings are used. You should get about 10–12 rolls depending on filling size.

If making ahead, place rolls on a lightly damp parchment-lined tray and cover with a damp towel to prevent drying. Serve at room temperature or chilled (not frozen). Serve with lime wedges.

In a small bowl, combine hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, lime juice, grated ginger, minced garlic, and chili garlic sauce (if using).

Whisk in warm water, 1 tablespoon at a time, until the sauce reaches a dipping consistency (smooth and slightly runny). Taste and adjust balance: add a bit more lime for acidity, honey for sweetness, or chili for heat.

Transfer sauce to a serving ramekin and sprinkle crushed roasted peanuts on top as garnish. Serve alongside the spring rolls for dipping.