Another Pointe in Tyme Shredded Duck and Oriental Vegetable Spring Roll with Asian Plum Wine Sauce Recipe

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Ready in: 30-60 minutes
recipe difficulty 4/5

Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 2

Ingredients:
***Spring Roll:***
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
Sesame seeds for garnish
***Asian Plum Wine Sauce***
8 ounces duck or chicken stock
1 ounce soy sauce
4 ounces plum wine
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon shallots, minced
1 tablespoon sesame oil
1 tablespoon cornstarch and water to make a slurry

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Directions:

Instructions 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.

Instructions 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.

This recipe from CDKitchen for Another Pointe in Tyme Shredded Duck and Oriental Vegetable Spring Roll with Asian Plum Wine Sauce serves/makes 2

Recipe ID: 11103

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