Oriental Duck Medallion Rolls with Thai BBQ Sauce

Grand Prize Appetizers Winner 1996 Chef Recipe Contest, Chef Fredrick Castan

Serving Size {6 Servings}


Marinade and Sauce:

1 Cup Soy Sauce

1/2 Cup Rice Vinegar

4 Ounces Brown Sugar

1/4 Cup Honey

2 Teaspoons Sesame Oil

1 Teaspoon Ginger, chopped

1 Teaspoon Garlic, chopped

2 Teaspoons Red Chile, chopped fine

1/3 Cup Cilantro, chopped

12 Ounces Maple Leaf Farms Boneless, Skinless Duck Breast, 1/4" sliced

Cabbage Rolls:

6 Leaves Savoy Cabbage, large leaves only

As Needed Salt

3 Tablespoons Peanut Oil

1 Teaspoon Garlic, chopped

1 Teaspoon Ginger, chopped

8 Ounces Shiitake Mushrooms, fine julienne

2 Ounces Carrots, fine julienne

1/2 Cup Red Bell Pepper, fine julienne

1/2 Cup Rice Vinegar

2 Ounces Green Onions, sliced

As Needed Enoki Mushrooms

As Needed Chives


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1. Combine marinade ingredients; divide in half. Place duck in one half of the marinade. Marinate covered in the refrigerator for six hours. Reserve other half for sauce.

2. Blanch cabbage leaves in salted water; drain. Place in ice water; drain and pat dry.

3. Drain duck; discard marinade. Stir-fry duck, garlic and ginger in oil; remove from pan. Add mushrooms, carrots and peppers. Stir-fry while adding rice vinegar. Remove from heat; add green onions.

4. Place cabbage leaves flat on table. In the center of each, place 1 ounce vegetable mixture. Top with duck slices; cover with 1 ounce vegetable mixture. Roll like an egg roll; tie.

5. Place reserved marinade in saucepan. Over low heat, reduce by 1/3.

6. Steam cabbage rolls. Cut each into thirds; arrange on plate. Garnish with mushrooms and chives. Drizzle sauce around cabbage rolls; serve immediately.

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