Emeril's funky duck moo shu

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

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