100 ml vegetable oil
1 leek, washed and finely sliced
3 medium carrots, grated
1 Peking duck, breast and leg meat finely sliced
3 handfuls coriander leaves, washed
1 handful mint leaves, washed
1/2 cup oyster sauce
20 rice papers, large
I used Vietnamese mint and much smaller portions to fill small rice papers. Halved to make bite sized canapés. I also added some chopped bean sprouts and finely chopped bamboo shoots would work well too.
Heat oil in a saucepan and cook leek over a medium heat until soft, about five minutes. Add carrot and cook a further five minutes. Remove from heat and stir through duck, coriander, mint and oyster sauce. Place rice paper in a large bowl of warm water a couple at a time to soften. Spread out on a dry tea towel and place a few tablespoons of duck mixture in the centre, fold over edges and wrap up.
Duck rice paper rolls, Chef Leong :-)