Title: E.'s funky duck moo shu
 Categories: E.
      Yield: 4 Servings
 
           Two duck breasts, panseared
           To medium rare
           Olive oil for sauteing
      1 ts Finely chopped fresh ginger
      1 c  Carrot sticks
      1 c  Thinly shredded white
           Cabbage
    1/4 c  Chicken stock
    3/4 c  Tamarind Glaze, recipe
           Follows, in all.
      1 ts Cornstarch
      6 lg ( 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 tb Tamarind concentrate
      2 tb Ketchup
      1 ts Chili powder
      3 tb Water
    1/4 c  Molasses
      1 ts 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