Transform the humble cabbage leaf into a masterful wrapper for these fresh and crunchy summer rolls. Stuffed full of savoury duck and sweet vegetables, why ruin it by cramming in tasteless vermicelli rice noodles and surrounding it with a slimy rice sheath?
To start, remove the fat from one breast of duck to leave about 100g raw meat. Cut the meat into very thin strips 1-2 inches in length. Heat 1 Tbsp coconut oil in a wok or skillet over medium heat. When the oil is hot, add the duck along with a large pinch of sea salt. Stir occasionally for about 3-5 minutes until the duck is cooked through. Remove the meat from the liquid in the pan and set it aside.
Next, thinly slice into 2-inch strips about 75g each of red bell pepper, celery, carrot, and cucumber. Do the same with 1 spring green onion. When complete, you should have 2 big handfuls of thin vegetable strips.
Now, remove the inner spine from three large pointed green cabbage leaves so that you end up with 6 wrappers. Lay each wrapper flat so that it is a short rectangle with a long width and place 1/6 of the meat and vegetables vertically into each wrapper and roll up using the long sides.
For the sauce, combine 1 Tbsp almond butter (or peanut butter) with 2 tsp liquid aminos, tamari, or soy sauce and mix together. Slowly add just though water to change the consistency into a nice sauce for dipping.