Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Minced Duck In Lettuce Leaves (Gnap Dong Saw Choy)
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 large dried shiitake mushrooms
1 head iceberg lettuce
2 cups skinned roast duck, finely chopped
1 egg white, lightly beaten
freshly ground white pepper
4 stalks celery, trimmed
1 tablespoon vegetable oil
7 kalamata olives, pitted and diced
1 large shallot, peeled and minced
1/2 cup diced bamboo shoots
4 tablespoons oyster sauce
6 tablespoons hoisin sauce
directions
Place mushrooms in a medium bowl. Cover with hot water and set aside until soft, about 20 minutes. Drain mushrooms, rinse, then trim and discard stems. Dice mushroom caps and set aside.
Remove any torn out leaves from lettuce. Cut out and discard core, then pull away 12 leaves and arrange, overlapping slightly, on a large platter.
In a medium bowl, combine duck with egg white. Season with pepper and mix thoroughly. Using a vegetable peeler or paring knife, peel away strings from celery. Dice celery and set aside with mushrooms.
Heat wok over high heat. Add oil and stir-fry olives for 1 minute, then remove and set aside. Add shallots to wok and stir-fry for 30 seconds. Add mushrooms, celery, and bamboo shoots. Cook, stirring, until celery is translucent, about 2 minutes. Stir in oyster sauce and duck and cook for 1-2 minutes.
Spoon duck mixture into center of lettuce leaves and garnish with olives. To eat, scoop some of the duck mixture into a lettuce leaf, add a little hoisin sauce, and fold closed.
added by
angelchef
nutrition data
Nutritional data has not been calculated yet.
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