Duck Hash and Nori Roll Tempura
Appetizer, Winner 1999 MLF Recipe Contest, Chef Phil Targett
Ingredients
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1 Pound Maple Leaf Farms Ground Duck Meat
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4 Ounces Canned Water Chestnuts, finely chopped
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4 Each Green Onions, finely chopped
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2 Tablespoons Oyster Sauce
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1 Tablespoon Sesame Seeds, toasted
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1/4 Teaspoon Salt
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10 Ounces Fresh Spinach, cleaned
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3- 6x8 Inch Sushi Nori Sheets
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2/3 Cup Unbleached White Flour
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2/3 Cup Arrowroot or Cornstarch
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1 Tablespoon Curry Powder
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1 1/2 Teaspoon Salt
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1 Teaspoon Baking Powder
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1/2 Teaspoon Black Pepper
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1 Cup Water
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2 1/2 Tablespoons Fresh Lime Juice
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2 Tablespoons Each Asian Fish Sauce, Sugar
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1 Teaspoon Chili Paste with Garlic
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3 Each Plum Tomatoes, peeled, seeded, fine julienne
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2 Small Green Papayas, peeled, halved, seeded, fine julienne
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2 Each Green Onions, minced
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1/2 Red Jalapeno Pepper, seeded, fine julienne
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4 Tablespoons Cilantro, rough chop
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1/2 Teaspoon Ginger, grated
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2 Tablespoons Wasabi
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As Needed Water
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2 Cups Creme Fraiche or Sour Cream
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Cilantro Sprig
Directions
Duck Hash Nori Roll
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1
Combine first 6 ingredients.
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2
For each nori sheet, place one-third of the spinach on bottom edge of sheet.
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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
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1
Combine first 6 ingredients.
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2
Slowly whisk in water until mixture has a light batter consistency.
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3
At service, cut nori rolls in half.
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4
Dip rolls in batter; deep-fry at 350°F for 5 minutes or until golden brown. Drain.
Spicy Dressing
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1
Combine ingredients.
Papaya Salad
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1
Toss ingredients together.
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2
Coat with spicy dressing.
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3
Season with salt and pepper.
Wasabi Cream
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1
Reconstitute wasabi in water until a smooth paste is formed.
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2
Add creme fraiche; blend until smooth.
To Serve
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1
Cut prepared nori rolls on the bias; arrange 2 pieces on plate.
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2
Serve with papaya salad and wasabi cream.
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3
Garnish with cilantro sprig.
