In a pot of boiling water cook your favourite kind of Asian noodles. We like soba or rice noodles. Meanwhile soften some rice paper wrappers in water.
When the noodles are soft drain them and sprinkle with sesame oil. Let them cool, then give them a dash of soy and a squeeze of lime juice. Add about 1cm worth of very, very finely grated root ginger and stir the noodles until they are all coated.
You can then just roll the noodles and duck confit in the wrappers – a bit like burritos. Sometimes we will crisp the duck in a hot pan with a little oyster sauce first.
Dip the rolls in your favourite sauce. We mix a little chili flake with lime juice, honey and soy for dipping.