Sapphire Académie Fizz With Glazed Duck Roll

Bombay Sapphire and Chef François Martin from Académie Culinaire, MontrealBombay Sapphire and Chef François Martin from Académie Culinaire, Montreal


This fresh and flavourful duo is a perfect choice for pool-side entertaining.

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

Glass
4 x Chilled 2oz shot glasses

Sapphire Académie Fizz Ingredients
2oz Gin
1.5oz Fresh lemon juice
1 Egg white
2oz Fresh orange juice
1oz Sugar syrup
4ml Orange flower water (optional, available in bakery section of supermarkets)
1 Victoria plum for garnishing

Duck Roll Ingredients
1 pack rice paper (medium size)
500 g glazed duck
250 g rice vermicelli
1 lettuce
1 bunch of fresh mint
1 bunch of fresh coriander

Peanut Sauce
125 ml (1/2 cup) water
30 ml (2 tablespoon) white vinegar
30 ml (2 tablespoon) sugar
15 ml (1 tablespoon) hoisin sauce
30 ml (2 tablespoon) crunchy peanut butter
5 ml (1 teaspoon) pepper paste (optional)
5 ml (1 teaspoon) tapioca starch or corn starch diluted 
30 ml (2 tablespoon) water (if necessary) *

Directions

Sapphire Académie Fizz

  1. Add all ingredients except the plum to a shaker, fill with lots of ice and shake well for a full minute to emulsify the egg white.
  2. Strain into the canapé shots being careful to split the mix evenly so each has a frothy top from the egg white.
  3. Garnish with a very thin sliver of fresh plum.

Glazed Duck Roll

  1. In a large bowl, pour cold water and add the noodles. Soak them until softened but slightly resilient. Drain them and pat dry on paper towels for 1-2 minutes.
  2. Carve duck into fine slices.  
  3. In a pot, bring water to a boil and cook the vermicelli for 1 minute. Drain under cold water.
  4. In the center of the sheet, evenly distribute: one lettuce rectangle with 3 mint leaf, coriander and 15 ml (1 tablespoon) vermicelli.   Close up both extremities and rolled about halfway to the top of the sheet. 
  5. Add 3 slices of duck and keep on rolling until a fully rolled cylinder has been formed. Place it under a damp towel.
  6. Serve immediately or cover the rolls with damp towels.

Sauce:

  1. In a saucepan, mix water, vinegar, sugar and hoisin sauce and bring to a boil.
  2. Add the peanut butter.
  3. Add the pimento paste (optional).
  4. Mix well. * If the sauce does not have the desirable consistency, gradually add starch to thicken. Remove from heat and cool slightly before serving.

Nutritional information: