Emeril's funky duck moo shu

4 servings

Ingredients

QuantityIngredient
Two duck breasts, panseared
To medium rare
Olive oil for sauteing
1teaspoonFinely chopped fresh ginger
1cupCarrot sticks
1cupThinly shredded white
Cabbage
¼cupChicken stock
¾cupTamarind Glaze, recipe
Follows, in all.
1teaspoonCornstarch
6larges( 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:
2tablespoonsTamarind concentrate
2tablespoonsKetchup
1teaspoonChili powder
3tablespoonsWater
¼cupMolasses
1teaspoonMinced garlic

Directions

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