Emeril's Funky Duck Moo Shu (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 3 |
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Ingredients:
two duck breasts, pans eared to medium rare |
olive oil for sauteing |
1 teaspoons finely chopped fresh ginger |
1 cup carrot sticks |
1 cup thinly shredded white cabbage |
1/4 cup chicken stock |
3/4 cup tamarind glaze, recipe follows |
1 teaspoon cornstarch |
6 large ( 8-inch) green onion crepes, any standard savory crepe recipe with the addition of finely chopped green onions |
chopped green onions, for garnish |
2 tablespoons tamarind concentrate |
2 tablespoons ketchup |
1 teaspoon chili powder |
3 tablespoons water |
1/4 cup molasses |
1 teaspoon minced garlic |
Directions:
1. Combine glaze ingredients and set aside.
2. 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 saute pan. 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.
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