For the seasonings
¼ cup chicken broth
1 teaspoon sesame oil
¼ teaspoon salt
⅛ teaspoon ground white pepper
1 tablespoon vegetable oil
2 cloves garlic, minced
1 cup chopped Roasted Duck
½ cup finely chopped carrot
3 fresh shiitake mushrooms, stems discarded, caps chopped finely
½ cup finely chopped celery
¼ cup chopped green onions (white part only)
¼ cup finely chopped water chestnuts
1 teaspoon cornstarch dissolved in 2 teaspoons water
8 Mandarin pancakes or small flour tortillas, headed
⅓ cup hoisin sauce
1. Prepare the seasonings: Stir the stock, sesame oil, salt and pepper together in a small bowl until blended.
2. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the duck, carrot, mushrooms, celery, green onions, and water chestnuts and stir-fry until the carrot is tender, 1 ½ to 2 minutes. Pour in the seasoning, cook for 1 minute then add the dissolved cornstarch and cook, stirring, until the mixture thickens; about 30 seconds.
3. Scoop onto a serving platter. Place the Mandarin pancakes and a small bowl of hoisin sauce alongside. To eat, spread a small amount of the hoisin sauce and about 3 tablepoons of the duck mixture on the pancakes. Wrap like a burrito and eat out of hand.
Serves 4 as part of a multi-course meal
“Martin Yan’s Chinatown Cooking” © 2002 by A La Carte Communications