Shopping For A Change Fair Trade Blog

 Duck Mustard Wraps

Courtesy of Tammy Huynh, Executive Chef -- Tamarine Restaurant & Gallery

This month we will be serving up a variety of recipes based on the countries where some of our products are made. Tamarine Restaurant in Palo Alto has generously shared with us their delicious duck mustard wrap recipe, which serves eight people. To make a reservation at Tamarine Restaurant, call (650) 325- 8500 , or visit http://www.tamarinerestaurant.com/. 

For Confit:

4 ea. Duck legs

12 oz. Rendered Duck fat

2 T. salt

1 T. ground black pepper

1 T. Chinese five spice

For Roll:

1 ea. Ripe mango julienned

16 ea. Cilantro sprigs picked

2 ea. Green onions julienned

2 oz. Hoisin sauce (bottled)

1 ea. English cucumber julienned

16 ea. Mustard leaves (large)

16 ea. Chives blanched

For Sauce

4 oz. Hoisin Sauce

1 oz. Peanut butter

1 oz. rice wine vinegar

1 oz. water

Method

Season the duck legs with salt, pepper and Chinese five-spice. Allow to sit for 2-3 hours. In a small baking pan place the seasoned duck legs and the rendered duck fat making sure the legs are fully submerged. Place the legs in a preheated 300 degree oven for 3 hours or until the legs are “fall off the bone” tender. Take legs out of fat and allow to cool. This step can be done up to 3 days in advance.

Remove the meat from the duck leg and shred with a fork. Wash the mustard leaves and dry with a salad spinner.

In a small sauce pan, combine all ingredients for the sauce and bring to a simmer. Turn off and allow to cool. Cut mustard leaves in 4”x 4” squares and lay flat. In each leaf put in approximately half and ounce of duck meat, followed by the hoisin, green onions cilantro, mango, and the cucumber. Roll each one so all ingredients are enclosed and tie around with the wilted chive. Use the sauce to dip and enjoy.