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Another Pointe's Duck And Oriental Vegetable Spring Roll

Cooking Directions:
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1 tablespoon sesame oil
4 ounces duck meat -- cooked and shredded
1/2 ounce carrots -- julienned
1/2 ounce celery -- julienned
1/2 ounce peppers -- julienned
1/2 ounce snow peas -- julienned
1/2 ounce diakon sprouts -- julienned
1/2 ounce green onions -- sliced
2 large nappa cabbage leaves
2 ounces Asian Plum Wine Sauce -- (see below)
Sesame seeds -- for garnish
8 ounces duck or chicken stock
1 ounces soy sauce
4 ounces plum wine
1 tablespoon mincedginger -- minced
1 tablespoon minced garlic -- minced
1 tablespoon minced shallots -- minced
1 tablespoon sesame oil
1 tablespoon cornstarch -- mixed with
1 tablespoon water -- to make a slurry

For Spring Roll: Steam nappa cabbage leaves and set aside until filling
is done. In a hot sauté 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, sauté
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. (Makes
about 1 cup)

This recipe yields ?? servings.

© 2008
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