Emeril's Funky Duck Moo Shu
Last updated 6/12/2012 12:59:07 AM. Recipe ID 22006. Report a problem with this recipe.
Title: E.'s funky duck moo shu
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
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
The addition of finely
Chopped green onions
Chopped green onions, for
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
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