Duck Hash and Nori Roll Tempura

Appetizer, Winner 1999 MLF Recipe Contest, Chef Phil Targett


Serving Size {6 Servings}


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


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


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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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