Cold Roll with Asian Grilled Duck Breast

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.