Enjoy the sweet, savoury flavour combination of maple and bacon in this mouthwatering recipe featuring grilled duck breast.
300 g Duck breast
2 tbsps Club House La Grille Maple Bacon Seasoning, dividedMaple Bacon Seasoning
2 tbsps Vegetable oil, divided
1 cup Cooked rice, vermicelli
1/3 cup Julienne carrots, red onions and red peppers, each
1 tbsps Sliced green onions, rice vinegar and soy sauce, each
2 tsps Mirin
1 tsps Sesame oil
8 pieces Rice paper
Preheat grill to medium-high heat. Place duck in a medium bowl and add 1 tbsp (15 mL) seasoning and 1 tbsp (15 mL) vegetable oil. Mix well cover and marinate for 20 minutes. Grill duck to medium rare; chill thoroughly. In a medium bowl combine noodles carrot onions peppers and green onions. In a small bowl whisk together remaining vegetable oil rice vinegar and 2 tsp (10 mL) seasoning. Add to noodles and cover for 20 minutes. In a small bowl combine soy sauce mirin sesame oil and remaining seasoning; set aside to use as a dipping sauce. Dip rice paper into warm water until soft then place onto clean cutting board. Place 1/4 cup (50 mL) of noodle mix into the centre. Slice duck breast very thin and place 3 slices on top of noodles. Roll rice paper up starting from bottom and fold in the sides. Repeat with remaining rice paper noodle mixture and duck. Serve with dipping sauce.