Duck Rolls with Lemongrass Fish Sauce

Method

1. 1 Rub salt and ginger all over the duck, then rinse it off. Ginger and salt are a great combination for removing the gamey smell of duck.
2. 2 Boil the duck with crushed lemongrass and ginger for 35 minutes at 90 degrees Celsius, avoiding a rolling boil to prevent the skin from cracking.
3. 3 Remove the duck from the ice water and soak it for 5 minutes to firm up the skin, then slice it thinly.
4. 4 Mix fermented fish sauce with chopped pineapple, garlic, chili peppers, and a little duck broth to reduce the strong flavor of the sauce.
5. 5 Wrap the duck meat, rice noodles, and herbs in rice paper and dip it in fermented fish sauce.