Cold Roll with Asian Grilled Duck Breast

Ingredients

Step1
1 duck breast (150-180 g)
2 tbsp (30 ml) Club House La Grille Asian Inspired BBQ Seasoning
2 tsp (10 ml) vegetable oil
4 tsp (20 ml) each Mirin and rice vinegar
4 tbsp (60 ml) mayonnaise
1/2 cup (125 ml) each julienne carrot, mix peppers, green onions and Napa cabbage
8 pieces Vietnamese spring rolls rice paper

Nutrition information (per Serving)

Marinade duck breast with 1 tbsp (15 mL) seasoning and vegetable oil for 2 hours.
In a bowl, combine Mirin, rice vinegar, mayonnaise and remaining 1 tbsp (15 mL) seasoning to make a dipping sauce. Set aside.
Grill duck bread to medium (140°F/60°C) and rest for 20 minutes before slicing.
Combine all julienne vegetables in a bowl and add ¼ cup (50 ml) of the dipping sauce; mix until well blended. Cover and reserve.
Immerse one rice paper at the time in warm water and let stand until very pliable, about 45 seconds.
Place sheet on a clean dry work surface and arrange about ¼ cup (50 mL) of julienne vegetables with Asian dressing in a horizontal line across bottom, leaving a 1-in (2.5 cm) border on bottom edge and on each side. Top with 2 slices of duck breast.
Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.
Just before serving, with a serrated knife, cut rolls in half diagonally. Serve with remaining dipping sauce.