EXPO Milano 2015 | Luke Nguyen - How-to make smoked duck rice paper rolls

Learn how to make smoked duck rice paper rolls with Luke Nguyen, Celebrity Chef and Etihad Airways Guest Ambassador, shot on location at the Alitalia and Etihad Airways Pavilion at EXPO Milano 2015.

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Ingredients
½ teaspoon cracked black pepper
1 tablespoon light soy sauce
2 teaspoons fish sauce
1 teaspoon sesame oil
2 duck breasts, skin on
2 tablespoons vegetable oil
1 cassia bark stick
2 star anise
40 g (11/ 2 oz/1/ 2 cup) Vietnamese green tea leaves
95 g (31/ 4 oz/1/ 2 cup) brown sugar
100 g (31/ 2 oz/1/ 2 cup) uncooked jasmine rice

Rice Paper Ingredients
18 dried round rice paper sheets, about 22 cm (83/4 inches) in diameter
1 bunch perilla or Shiso, leaves picked
75 g (23/ 4 oz/1 cup) shredded iceberg lettuce
1 bunch Vietnamese mint, leaves picked
12 blanched snow peas, finely sliced
80 g (23/ 4 oz) rice vermicelli noodles, cooked according to packet instructions
12 garlic chives

Nuoc Cham - dipping fish sauce
2 tablespoons sugar
3 tablespoons Vietnamese fish sauce
3 tablespoons white vinegar
½ cup hot water
½ lime, juiced
1 chili, diced
1 garlic clove, peeled & diced
Dissolve the sugar in the hot water, then add the rest of the ingredients and stir.