The complexity of the duck, marinated and slow cooked, is perfectly balanced with fresh herbs, vegetables, and tofu in these summer rolls. The green herb sauce draws out these flavors, while adding a whole other layer of deliciousness.
Score the skin of the duck breast, or use a skin piercer like this >>
Place the duck breast skin side down into a cold skillet then heat slowly to a medium low heat. After 10-15 minutes you should have a tablespoon or two of duck fat and the skin should be getting quite golden brown.
Remove the duck from the skillet and allow to cool.
Pour the duck fat into a small bowl and keep for another recipe. It is delicious.
Mix together the marinade ingredients while the duck is cooling.
Place the duck breast and marinade ingredients into a zip-lock bag, expel as much air as your can, and seal.
Allow to marinate at room temperature for 2 or 3 hours, or preferably put in the refrigerator and marinate overnight.
Remove the duck breast from the marinade and put in a sous vide bag or just pour the marinade out of the zip-lock bag and use that. The duck breast should still have a coating of the marinade.
Expel the air from the bag and seal.
Sous vide the duck 1 hour 30 minutes at 58 degC.
Chill the duck breast in ice water. Store in the refrigerator until ready to make the summer rolls.
Green herb sauce
Blend all the ingredients together
Heat cooking oil in a pan to 160 degC.
Slice the tofu into thin strips. See photo of the fillings above.
Fry the tofu strips in the oil until crispy. Drain on paper towels and set aside.
Whisk together the egg, 1 Tbsp mirin, and 1/2 Tbsp soy sauce.
Drain the oil from the fry pan so just a coating remains.
Bring to a medium low heat.
Pour in the egg mixture into the pan and tilt tilt it so that it becomes a thin film all around the pan.
Cook until done then lift out and cut into strips. Set aside.
Slice the duck breast into very thin slices. Use a very sharp knife.
Roll up the ingredients in the rice paper as per the video above.