Yield: 1 Servings
|2 pounds||Confit of duck leg*; (about 4 legs)|
|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|
|2 tablespoons||Asian sesame oil|
|3 tablespoons||Soy sauce|
|Julienne strips of red bell pepper and scallions; or a few salad greens|
FOR SESAME DIPPING SAUCE
GARNISH IF DESIRED
*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