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Another Pointe's Duck And Oriental Vegetable Spring Roll

Courses: Main Course
Serves: 2 people

Recipe Ingredients

1 tablespoon 15mlSesame oil
4 oz 113gDuck meat - cooked and shredded
1/2 oz 14gCarrots - julienned
1/2 oz 14gCelery - julienned
1/2 oz 14gPeppers - julienned
1/2 oz 14gSnow peas - julienned
1/2 oz 14gDiakon sprouts - julienned
1/2 oz 14gGreen onions - sliced
2 oz 56gNappa cabbage leaves (large)
2 oz 56gAsian Plum Wine Sauce - (see below)
  Sesame seeds - for garnish
  Asian Plum Wine Sauce
8 oz 227gDuck or chicken stock
1 oz 28gSoy sauce
4 oz 113gPlum wine
1 tablespoon 15mlMincedginger - minced
1 tablespoon 15mlMinced garlic - minced
1 tablespoon 15mlMinced shallots - minced
1 tablespoon 15mlSesame oil
1 tablespoon 15mlCornstarch - mixed with
1 tablespoon 15mlWater - 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.

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