Asian Duck Stir Fry With Crepes - Hawaii News Now - KGMB and KHNL

Asian Duck Stir Fry With Crepes

Asian Duck Stir Fry With Crepes

1 4 Lb Cooked Chinese Roasted Duck, Frozen Chinese Roast Duck Or Fresh Cooked
3 Cups Cooked Duck Meat, Shredded
¼ Lb Shiitake Mushrooms
½ Medium Onion
2 Cloves Garlic, Minced
2 Tablespoons Ginger, Minced
½ Cup Fresh Corn Kernels, Off The Cob
1 Tablespoon Chives, Chopped
1 Tablespoon Dried Cranberries
2 Tablespoons Cashews, Dry Roasted
1/2 Cup Chinese Cabbage, Finely Shredded
2 Tablespoons Hoisin Sauce
2 Tablespoons Plum Sauce
3 Tables Spoons Chicken Stock
2 Tablespoons Canola Oil
Salt And Pepper

Remove Meat And Skin From Duck. Separate Skin From Meat. Shred Meat Into Julienne Pieces. Cut Duck Skin Into Thin Julienne Slices. Rub Corn Cobs With Oil And Sprinkle With Salt And Pepper. On A Hot Grill Or In A Grill Pan Over High Heat, Grill Corn For 5 Minutes, Turning Frequently Until Grilled
Remove From Heat And Cool. With A Knife, Cut Kernels Off Of Cobs And Set Aside. In A Small Sauté Pan Over Medium High Heat, Heat ½ Cup Canola Oil. Add Duck Skin And Fry Until Crisp. Remove To Paper Towel To Drain. In A Small Bowl, Mix Together Plum Sauce And Hoisin Sauce.
In A Large Sauté Pan Or Wok Over High Heat, Add 2 Tablespoons Oil.  Add Onions, Cook Until Limp.  Add Mushrooms. Add Ginger And Garlic. Add Chinese Cabbage. Add Duck Meat. Add Corn. Add Chives, Cranberries And Cashews. Stir Fry Two Minutes. Add Plum And Hoisin Mixture. Stir Fry Two Minutes. Add Chicken Stock And Stir Fry Another Minute And Set Aside.
Place A Heaping Spoonful Of Mixture In Filo Cup. Top with Duck Cracklings and Micro greens.

Powered by Frankly