| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce04 |
3 |
servings |
INGREDIENTS
| 2 |
|
Duck breasts; pan-seared to medium-rare |
|
|
Olive oil; for sauteing |
| 1 |
|
Easpoon Finely-chopped fresh ginger |
| 1 |
c |
Carrot sticks |
| 1 |
c |
Thinly-shredded white cabbage |
| 1/4 |
c |
Chicken stock |
| 1 |
ts |
Cornstarch |
| 6 |
lg |
Green onion crepes – (8" dia); see * Note |
|
|
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 |
INSTRUCTIONS
* Note: Any standard savory crepe recipe with the addition of finely
chopped green onions. See the "Moo Shu Pancakes" recipe which is included
in this collection.
Combine the Tamarind 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 the Tamarind Glaze. Fill up with the duck
stir-fry. Roll up like a funnel. Drizzle with Tamarind Glaze and garnish
with chopped green onions. This recipe yields 3 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2257 broadcast 07-30-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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