Emeril's-style Funky Duck Moo Shu


  • Two duck breasts, panseared to medium rare
  • Olive oil for sautéing
  • 1 tsp Finely chopped fresh ginger
  • 1 cup Carrot sticks
  • 1 cup Thinly shredded white cabbage
  • 1/4 cup Chicken stock
  • 3/4 cup Tamarind Glaze, recipe follows, in all.
  • 1 tsp Cornstarch
  • 6 lrg 8-inch green onion crepes (any standard savory crepe)


Recipe with the addition of finely chopped green onions for garnish.

Tamarind Glaze Ingredients:

  • 2 Tbsp Tamarind concentrate
  • 2 Tbsp Ketchup
  • 1 tsp Chili powder
  • 3 Tbsp Water
  • 1/4 cup Molasses
  • 1 tsp Minced garlic


Combine glaze ingredients and set aside. Slice the duck into thin pieces.

Heat 1 tablespoon oil in a sauté pan, add the duck, and cook 1 minute.

Add the ginger, carrots, and cabbage, cook for 2 minutes.

In a small bowl combine the stock, 1 tablespoon of the tamarind glaze, and the cornstarch, work into a smooth paste. Add it to the wok.

Thoroughly mix in. Spread the pancakes with tamarind glaze.

Fill up with the duck stir-fry. Roll up like a funnel.

Drizzle with tamarind and garnish with green onions.

Makes 3

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