Title: Duck "Spring Rolls" with Sesame Dipping Sauce
Categories: Cooking liv, Import
Yield: 1 Servings

2 lb Confit of duck leg*; (about
-4 legs)
1 lg Carrot
2 Ribs bok choy with leaves
2 c Thinly sliced napa cabbage;
-(about 1/4 head)
1 1/2 c Thinly sliced red cabbage
1 c Fresh mung bean sprouts
6 tb Hoisin sauce
8 9-to-10-inch flour tortillas
Olive oil for brushing rolls

--------------------------FOR SESAME DIPPING SAUCE--------------------------
3/4 c Mayonnaise
2 tb Asian sesame oil
3 tb Soy sauce
1/3 c Honey

-----------------------------GARNISH IF DESIRED-----------------------------
Julienne strips of red bell
-pepper and scallions; or a
-few salad greens

*available at some butcher shops and by mail order from D'Artagnan, tel.
(800) 327-8246 or (201) 792-0748

Preheat oven to 400 degrees and lightly oil a shallow baking pan.

Shred duck meat, discarding skin and bones, and transfer to a large bowl.
Peel carrot and cut into fine julienne strips. Thinly slice bok choy. Add
carrot, bok choy, cabbages, sprouts, hoisin sauce and salt and pepper to
taste to duck and toss to combine.

Top each tortilla with 3/4 to 1 cup duck mixture and roll tightly, folding
in ends. Arrange rolls, seam sides down, 2-inches apart in pan and brush
with oil. Bake rolls in top third of oven until golden, 10 to 15 minutes.

Make sauce: In a small bowl whisk together sauce ingredients until smooth.

Cut rolls in half crosswise and arrange 2 halves on each of 8 plates,
standing rolls up on cut sides. Garnish rolls with vegetables or greens and
serve with dipping sauce.

Yield: 8 first course servings

Notes: Recipe courtesy of Gourmet Magazine and Studio Cafe, Toronto,
Ontario, Canada

Recipe by: Cooking Live Show #CL9072

Posted to MC-Recipe Digest by "Angele and Jon Freeman"
on Apr 4, 1998