astray recipes: Emeril's funky duck moo shu

Categories: Emeril
Yield: 4 servings

Measure	Ingredient
	Two duck breasts, panseared
	To medium rare
	Olive oil for sauteing
1 teaspoon	Finely chopped fresh ginger
1 cup	Carrot sticks
1 cup	Thinly shredded white
	Cabbage
¼ cup	Chicken stock
¾ cup	Tamarind Glaze, recipe
	Follows, in all.
1 teaspoon	Cornstarch
6 larges	( 8-inch) green onion crepes
	Any standard savory crepe
	Recipe with
	The addition of finely
	Chopped green onions
	Chopped green onions, for
	Garnish
	Tamarind Glaze:
2 tablespoons	Tamarind concentrate
2 tablespoons	Ketchup
1 teaspoon	Chili powder
3 tablespoons	Water
¼ cup	Molasses
1 teaspoon	Minced garlic

Combine glaze ingredients and set aside.

Slice the duck into thin pieces. Heat 1 tablespoon oil in a saute pan, add the duck, and cook 1 minute. Add the ginger, carrots, and cabbage, cook for 2 minutes. In a small bowl combine the stock, 1 tablespoon of the tamarind glaze, and the cornstarch, work into a smooth paste. Add it to the wok. Thoroughly mix in. Spread the pancakes with tamarind glaze. Fill up with the duck stir-fry. Roll up like a funnel. Drizzle with tamarind and garnish with green onions.

Yield: 3 servings

ESSENCE OF EMERIL SHOW #EE2257

emeril's funky duck moo shu