Another Pointe's Duck And Oriental Vegetable Spring Roll

Recipe Ingredients

1 tablespoon	15ml	Sesame oil
4 oz	113g	Duck meat - cooked and shredded
1/2 oz	14g	Carrots - julienned
1/2 oz	14g	Celery - julienned
1/2 oz	14g	Peppers - julienned
1/2 oz	14g	Snow peas - julienned
1/2 oz	14g	Diakon sprouts - julienned
1/2 oz	14g	Green onions - sliced
2 oz	56g	Nappa cabbage leaves (large)
2 oz	56g	Asian Plum Wine Sauce - (see below)
		Sesame seeds - for garnish
		Asian Plum Wine Sauce
8 oz	227g	Duck or chicken stock
1 oz	28g	Soy sauce
4 oz	113g	Plum wine
1 tablespoon	15ml	Mincedginger - minced
1 tablespoon	15ml	Minced garlic - minced
1 tablespoon	15ml	Minced shallots - minced
1 tablespoon	15ml	Sesame oil
1 tablespoon	15ml	Cornstarch - mixed with
1 tablespoon	15ml	Water - to make a slurry

Recipe Instructions

For Spring Roll: Steam nappa cabbage leaves and set aside until filling is done. In a hot saute pan, add sesame oil and quickly cook all the vegetables except for the sprouts and cabbage leaves, then add duck meat and sauce. Place the filling in nappa cabbage leaves, add sprouts, then roll like a spring roll. Garnish with sesame seeds.

For Asian Plum Wine Sauce: In a sauce pan over medium-high heat, saute the ginger, garlic and shallots in the sesame oil for about 1 minute, then add plum wine and reduce by half. Add soy sauce and stock. Bring to a boil and slowly add cornstarch slurry, whisking until thickened.

Source:
"Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html"

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