- 1 4 lb. cooked Chinese roast duck,
frozen Chinese roast duck, or fresh cooked
- 3 cups cooked duck meat, shredded
- 1/4 lb. Shiitake mushrooms
- 1/2 medium onion
- 2 cloves garlic, minced
- 2 Tablespoons ginger, minced
- 1/2 cup fresh off the cob corn kernels
- 1 Tablespoon chopped chives
- 1 Tablespoon dried cranberries
- 2 tablespoons dry roasted cashews
- 1/2 cup Chinese cabbage, finely shredded
- 2 tablespoons hoisin sauce
- 2 tablespoons plum sauce
- 3 tablespoons chicken stock
- 2 tablespoons canola oil
- Salt and pepper
HOW TO PREPARE
- Remove meat and skin from duck.
Separate skin from meat.
shred meat into julienne pieces.
Cut duck skin into thin julienne pieces
- Rub corn cobs with oil and sprinkle with
salt and pepper.
On a hot grill or in a grill panover high
heat, grill corn for 5 minutes, turning
frequently until grilled.
Remove corn from heat and cut kernels
off cob using a knive.
- In a small sauté Pan heat 1/2 cup
canola oil using medium heat.
Add duck skin and fry until crisp.
Remove from pan and drain on paper towel.
- 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.
And add onions and cook until limp.
Add mushrooms, ginger, garlic.
Add cabbage, duck meat, corn, chives,
cranberries and cashews.
Stir-Fry for 2 minutes.
Add plum and hoisin mixture and stir-fry
another 2 minutes.
Add chicken stock and stir-fry another
1 minute and set aside.
- Place a heaping spoonful of mixture in filo cup.
- Top with duck cracklings and micro greens.
