Name: Duck "Spring Rolls" with Sesame Dipping Sauce
Ingredients: 2 lb Confit of duck leg*; (about 4 legs); 1 lg Carrot; 2 Ribs bok choy with leaves; 2 c Thinly sliced napa cabbage; (about 1/4 head); 1 1/2 c Thinly sliced red cabbage; 1 c Fresh mung bean sprouts; 6 tb Hoisin sauce; 8 9-to-10-inch flour tortillas; Olive oil for brushing rolls; 3/4 c Mayonnaise; 2 tb Asian sesame oil; 3 tb Soy sauce; 1/3 c Honey; Julienne strips of red bell pepper and scallions; or a few salad greens

All things which the Savior did, He did in the first place in order that what was spoken concerning Him in the prophets might be fulfilled, that the blind should receive sight, and the deaf hear (Isaiah 35:5), and so on; but also to induce the belief that in the resurrection the flesh shall arise entire. For if on earth He healed the sicknesses of the flesh, and made the body whole, much more will He do this in the resurrection, so that the flesh shall rise perfect and entire.

Justin Martyr

CATEGORY	CUISINE	TAG	YIELD
Grains	Toronto	Cooking liv, Import	1	Servings

INGREDIENTS

2	lb	Confit of duck leg*; (about 4 legs)
1	lg	Carrot
2		Ribs bok choy with leaves
2	c	Thinly sliced napa cabbage; (about 1/4 head)
1 1/2	c	Thinly sliced red cabbage
1	c	Fresh mung bean sprouts
6	tb	Hoisin sauce
8		9-to-10-inch flour tortillas
		Olive oil for brushing rolls
3/4	c	Mayonnaise
2	tb	Asian sesame oil
3	tb	Soy sauce
1/3	c	Honey
		Julienne strips of red bell pepper and scallions; or a few salad greens

INSTRUCTIONS

FOR SESAME DIPPING SAUCE
GARNISH IF DESIRED
*available at some butcher shops and by mail order from D'Artagnan, tel.
(800) 327-8246 or (201) 792-0748
Preheat oven to 400 degrees and lightly oil a shallow baking pan.
Shred duck meat, discarding skin and bones, and transfer to a large bowl.
Peel carrot and cut into fine julienne strips. Thinly slice bok choy. Add
carrot, bok choy, cabbages, sprouts, hoisin sauce and salt and pepper to
taste to duck and toss to combine.
Top each tortilla with 3/4 to 1 cup duck mixture and roll tightly, folding
in ends. Arrange rolls, seam sides down, 2-inches apart in pan and brush
with oil. Bake rolls in top third of oven until golden, 10 to 15 minutes.
Make sauce: In a small bowl whisk together sauce ingredients until smooth.
Cut rolls in half crosswise and arrange 2 halves on each of 8 plates,
standing rolls up on cut sides. Garnish rolls with vegetables or greens and
serve with dipping sauce.
Yield: 8 first course servings
Notes: Recipe courtesy of Gourmet Magazine and Studio Cafe, Toronto,
Ontario, Canada
Recipe by: Cooking Live Show #CL9072
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”