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