Recipe - Duck Spring Rolls With Sesame Dipping Sauce

2 pound Confit of duck leg*; (about
4 legs)
1 lg Carrot
2 Ribs bok choy with leaves
2 cup Thinly cut or sliced up napa cabbage;
(about One fourth head)
1 One half cup Thinly cut or sliced up red cabbage
1 cup Fresh mung bean sprouts
6 tablespoon Hoisin sauce
8 9to10inch flour tortillas
Olive oil for brushing rolls

FOR SESAME DIPPING SAUCE
Three fourths cup Mayonnaise
2 tablespoon Asian sesame oil
3 tablespoon Soy sauce
1/3 cup 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) 3278246 or (201) 7920748

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 Three fourths to 1 cup duck mixture and roll tightly, folding
in ends. Arrange rolls, seam sides down, 2inches 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 MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Apr 4, 1998