Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Two duck breasts, panseared |
| \N \N | To medium rare |
| \N \N | Olive oil for sauteing |
| 1 teaspoon | Finely chopped fresh ginger |
| 1 cup | Carrot sticks |
| 1 cup | Thinly shredded white |
| \N \N | Cabbage |
| ¼ cup | Chicken stock |
| ¾ cup | Tamarind Glaze, recipe |
| \N \N | Follows, in all. |
| 1 teaspoon | Cornstarch |
| 6 larges | ( 8-inch) green onion crepes |
| \N \N | Any standard savory crepe |
| \N \N | Recipe with |
| \N \N | The addition of finely |
| \N \N | Chopped green onions |
| \N \N | Chopped green onions, for |
| \N \N | Garnish |
| \N \N | 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