Rub salt, pepper and five spice
powder all over duck portions. In a shallow dish, mix ginger,
spring onions and rice wine or sherry, add duck portions and leave
to marinade for at least 3-4 hours, turning duck pieces now and
then. Steam duck portions with marinade
in a hot steamer for 2-3 hours. Remove duck portions from liquid
and leave to cool. Duck can be cooked up to this
stage in advance, if wished.
Preheat oven to 230oC
(450oF), Gas 8 and bake duck pieces, skin-side up, for
10-15 minutes, then pull meat off the bone. Meanwhile, soften dried rice paper
in warm water. Place about 2 tablespoons of meat
in each half sheet of rice paper, add a few mint, basil and
coriander leaves, roll into a meat bundle, then dip roll in Spicy
Fish Sauce before eating it.