Emeril's Funky Duck Moo Shu

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
3 servings
Level:
Easy

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
  • Tamarind Glaze:
  • 2 tablespoons tamarind concentrate
  • 2 tablespoons ketchup
  • 1 teaspoon chili powder
  • 3 tablespoons water
  • 1/4 cup molasses
  • 1 teaspoon minced garlic
Directions

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 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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