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Duck Hash and Nori Roll Tempura

Duck hash and nori roll tempura

Appetizer, Winner 1999 MLF Recipe Contest, Chef Phil Targett

Ingredients

  • 1

    1 Pound Maple Leaf Farms Ground Duck Meat

  • 2

    4 Ounces Canned Water Chestnuts, finely chopped

  • 3

    4 Each Green Onions, finely chopped

  • 4

    2 Tablespoons Oyster Sauce

  • 5

    1 Tablespoon Sesame Seeds, toasted

  • 6

    1/4 Teaspoon Salt

  • 7

    10 Ounces Fresh Spinach, cleaned

  • 8

    3- 6x8 Inch Sushi Nori Sheets

  • 9

    2/3 Cup Unbleached White Flour

  • 10

    2/3 Cup Arrowroot or Cornstarch

  • 11

    1 Tablespoon Curry Powder

  • 12

    1 1/2 Teaspoon Salt

  • 13

    1 Teaspoon Baking Powder

  • 14

    1/2 Teaspoon Black Pepper

  • 15

    1 Cup Water

  • 16

    2 1/2 Tablespoons Fresh Lime Juice

  • 17

    2 Tablespoons Each Asian Fish Sauce, Sugar

  • 18

    1 Teaspoon Chili Paste with Garlic

  • 19

    3 Each Plum Tomatoes, peeled, seeded, fine julienne

  • 20

    2 Small Green Papayas, peeled, halved, seeded, fine julienne

  • 21

    2 Each Green Onions, minced

  • 22

    1/2 Red Jalapeno Pepper, seeded, fine julienne

  • 23

    4 Tablespoons Cilantro, rough chop

  • 24

    1/2 Teaspoon Ginger, grated

  • 25

    2 Tablespoons Wasabi

  • 26

    As Needed Water

  • 27

    2 Cups Creme Fraiche or Sour Cream

  • 28

    Cilantro Sprig

Directions

Duck Hash Nori Roll

  • 1

    Combine first 6 ingredients.

  • 2

    For each nori sheet, place one-third of the spinach on bottom edge of sheet.

  • 3

    Place one-third of the duck mixture on spinach in a 1 1/2 inch wide strip; roll up sushi style. Set aside.

Tempura

  • 1

    Combine first 6 ingredients.

  • 2

    Slowly whisk in water until mixture has a light batter consistency.

  • 3

    At service, cut nori rolls in half.

  • 4

    Dip rolls in batter; deep-fry at 350°F for 5 minutes or until golden brown. Drain.

Spicy Dressing

  • 1

    Combine ingredients.

Papaya Salad

  • 1

    Toss ingredients together.

  • 2

    Coat with spicy dressing.

  • 3

    Season with salt and pepper.

Wasabi Cream

  • 1

    Reconstitute wasabi in water until a smooth paste is formed.

  • 2

    Add creme fraiche; blend until smooth.

To Serve

  • 1

    Cut prepared nori rolls on the bias; arrange 2 pieces on plate.

  • 2

    Serve with papaya salad and wasabi cream.

  • 3

    Garnish with cilantro sprig.

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