Tuesday, September 26, 2006
Roast Duck and Asparagus Vegetable Rolls
with Lemon Soy Dipping Sauce
Category: Tapas, Appetizer
Portion: Serves 8
1 cup bean sprouts, heads and tails removed
2 fresh shitake mushrooms, stems removed and caps sliced
10 asparagus spears, cut into lengths
2 cloves garlic, minced
1/2 tsp sesame oil
1 tsp salt
1 tsp ground white pepper
5 large Chinese cabbage leaves
4 cups water
4 oz roast duck meat (about 1/4 roast duck)
1 tbsp hoisin sauce
1 pack chives, to garnish
6 tbsp lemon juice
2 tbsp chili garlic sauce
1 tbsp black soy sauce
1 tbsp soy sauce
1 tbsp sugar
To make dipping sauce: combine all ingredients and mix well. Transfer to a serving bowl and set aside.
Remove thick bottom parts of Chinese cabbage leaves and reserve the leafy top parts. Slice the stems into thin shreds.
Put sesame oil in a wok over high heat. Stir fry bean sprouts, mushrooms, asparagus, cabbage stems and garlic until just done, about 2 minutes. Season with 1/2 tsp salt and 1/2 tsp white pepper Set aside.
Slice roast duck meat into long thin strips. Season the duck slices with 1 tbsp hoisin sauce and 1/2 tsp white pepper. Set aside.
Blanch the top parts of cabbage leaves in a pot of boiling water and the remaining 1/2 tsp salt for 30 seconds to barely soften, then immediately plunge into ice water to stop cooking. Spread out blanched leaves and pat dry with paper towels.
Slice each blanched cabbage leaves in half vertically and remove the stiff central stems to obtain 10 rectangular sheets. Place 1 tbsp of the vegetable mixture and 3-4 duck strips on each sheet, then tightly roll up into a cylinder and trim both ends so that the roll can stand on its end. Repeat until all ingredients are used up.
Garnish duck rolls with chives, and serve with lemon soy dipping sauce.