Duck Hash and Nori Roll Tempura

Appetizer, Winner 1999 MLF Recipe Contest, Chef Phil Targett

Ratings

Serving Size {6 Servings}

Ingredients


Duck Hash Nori Roll:


1 Pound Maple Leaf Farms Ground Duck Meat


4 Ounces Canned Water Chestnuts, finely chopped


4 Each Green Onions, finely chopped


2 Tablespoons Oyster Sauce


1 Tablespoon Sesame Seeds, toasted


1/4 Teaspoon Salt


10 Ounces Fresh Spinach, cleaned


3- 6x8 Inch Sushi Nori Sheets


Tempura:


2/3 Cup Unbleached White Flour


2/3 Cup Arrowroot or Cornstarch


1 Tablespoon Curry Powder


1 1/2 Teaspoon Salt


1 Teaspoon Baking Powder


1/2 Teaspoon Black Pepper


1 Cup Water


Spicy Dressing:


2 1/2 Tablespoons Fresh Lime Juice


2 Tablespoons Each Asian Fish Sauce, Sugar


1 Teaspoon Chili Paste with Garlic


Papaya Salad:


3 Each Plum Tomatoes, peeled, seeded, fine julienne


2 Small Green Papayas, peeled, halved, seeded, fine julienne


2 Each Green Onions, minced


1/2 Red Jalapeno Pepper, seeded, fine julienne


4 Tablespoons Cilantro, rough chop


1/2 Teaspoon Ginger, grated


Wasabi Cream:


2 Tablespoons Wasabi


As Needed Water


2 Cups Creme Fraiche or Sour Cream

Directions

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Duck Hash Nori Roll: Combine first 6 ingredients. For each nori sheet, place one-third of the spinach on bottom edge of sheet. Place one-third of the duck mixture on spinach in a 1 1/2 inch wide strip; roll up sushi style. Set aside.


Tempura: Combine first 6 ingredients. Slowly whisk in water until mixture has a light batter consistency. At service, cut nori rolls in half. Dip rolls in batter; deep-fry at 350°F for 5 minutes or until golden brown. Drain.


Spicy Dressing: Combine ingredients.


Papaya Salad: Toss ingredients together. Coat with spicy dressing. Season with salt and pepper.


Wasabi Cream: Reconstitute wasabi in water until a smooth paste is formed. Add creme fraiche; blend until smooth.


To Serve: Cut prepared nori rolls on the bias; arrange 2 pieces on plate. Serve with papaya salad and wasabi cream. Garnish with cilantro sprig.



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