• 3servings
  • 40minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Two duck breasts, pans eared to medium rare

  2. Olive oil for sauteing

  3. 1 teaspoons finely chopped fresh ginger

  4. 1 cup carrot sticks

  5. 1 cup thinly shredded white cabbage

  6. 1/4 cup chicken stock

  7. 3/4 cup Tamarind Glaze, recipe follows

  8. 1 teaspoon cornstarch

  9. 6 large ( 8-inch) green onion crepes, any standard savory crepe recipe with the addition of finely chopped green onions

  10. Chopped green onions , for garnish

  11. 2 tablespoons tamarind concentrate

  12. 2 tablespoons ketchup

  13. 1 teaspoon chili powder

  14. 3 tablespoons water

  15. 1/4 cup molasses

  16. 1 teaspoon minced garlic

Instructions Jump to Ingredients ↑

  1. Combine glaze ingredients and set aside.

  2. 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.


Send feedback