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Duck "spring Rolls" With Sesame Dipping Sauce

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

INGREDIENTS

2 lb Confit of duck leg*, about
4 legs
1 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 T Hoisin sauce
8 9-to-10-inch flour tortillas
Olive oil for brushing rolls
3/4 c Mayonnaise
2 T Asian sesame oil
3 T Soy sauce
1/3 c Honey
Julienne strips of red bell
pepper and scallions or
few salad greens
minutes.

INSTRUCTIONS

a
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  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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2151
Calories From Fat: 709
Total Fat: 80.3g
Cholesterol: 48.7mg
Sodium: 6568.3mg
Potassium: 1660.2mg
Carbohydrates: 334.6g
Fiber: 16.1g
Sugar: 149.2g
Protein: 36.5g


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