Ingredients Jump to Instructions ↓

  1. 1 teaspoons finely chopped fresh ginger

  2. 1 cup carrot sticks

  3. 1 cup thinly shredded white cabbage

  4. 1/4 cup chicken stock

  5. 3/4 cup Tamarind Glaze, recipe follows

  6. 1 teaspoon cornstarch

  7. 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

  8. 2 tablespoons tamarind concentrate

  9. 2 tablespoons ketchup

  10. 1 teaspoon chili powder

  11. 3 tablespoons water

  12. 1/4 cup molasses

  13. 1 teaspoon minced garlic

Instructions Jump to Ingredients ↑

  1. 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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