Duck "spring rolls" with sesame dipping sauce

Yield: 1 Servings

Measure Ingredient
2 pounds Confit of duck leg*; (about 4 legs)
1 large Carrot
2 Ribs bok choy with leaves
2 cups Thinly sliced napa cabbage; (about 1/4 head)
1½ cup Thinly sliced red cabbage
1 cup Fresh mung bean sprouts
6 tablespoons Hoisin sauce
8 9-to-10-inch flour tortillas
Olive oil for brushing rolls
¾ cup Mayonnaise
2 tablespoons Asian sesame oil
3 tablespoons Soy sauce
⅓ cup Honey
Julienne strips of red bell pepper and scallions; or a few salad greens



*available at some butcher shops and by mail order from D'Artagnan, tel.

(800) 327-8246 or (201) 792-0748 Preheat oven to 400 degrees and lightly oil a shallow baking pan.

Shred duck meat, discarding skin and bones, and transfer to a large bowl.

Peel carrot and cut into fine julienne strips. Thinly slice bok choy. Add carrot, bok choy, cabbages, sprouts, hoisin sauce and salt and pepper to taste to duck and toss to combine.

Top each tortilla with ¾ to 1 cup duck mixture and roll tightly, folding in ends. Arrange rolls, seam sides down, 2-inches apart in pan and brush with oil. Bake rolls in top third of oven until golden, 10 to 15 minutes.

Make sauce: In a small bowl whisk together sauce ingredients until smooth.

Cut rolls in half crosswise and arrange 2 halves on each of 8 plates, standing rolls up on cut sides. Garnish rolls with vegetables or greens and serve with dipping sauce.

Yield: 8 first course servings

Notes: Recipe courtesy of Gourmet Magazine and Studio Cafe, Toronto, Ontario, Canada

Recipe by: Cooking Live Show #CL9072 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Apr 4, 1998

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