Emeril's funky duck moo shu
4 servings
Ingredients
| Quantity | 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 |
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