Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Duck cannelloni with peanuts.


    Posts : 884
    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Duck cannelloni with peanuts.

    Post  Admin on Tue Sep 24, 2013 8:06 pm

    Serves 4.

    2 Duck confit
    1 spring onion
    100 gr. shelled peanuts
    150 gr. bean sprouts
    2 pak choi cabbage
    12 sheets of rice noodle
    1 tablespoon sesame oil
    2 tablespoons soy sauce
    1 tablespoon oyster sauce
    75 ml. rice wine

    1.Warm the Duck legs in hot water to get rid of the fat from the container. Crumble the pieces lightly to remove skin and bones. Reserve.
    2.Saute áthe onion, juliennes of pak choi, peanuts and bean sprouts with a dash of sesame oil.
    3.Once the vegetables begin to soften and the peanuts are golden brown, add the Duck, drizzled with a splash of rice wine. Allow to evaporate and add the soy and oyster sauce.
    4.Mix well and drain, reserving the meat with vegetables, on the one hand, and the resulting sauce, on the other.
    5.Soak the rices sheets in a bowl of warm water for 1 minute. Roll the sheets out on a work surface and add a spoonful of the stir fried Duck and vegetables and roll up into cannelloni.
    6.Steam the cannelloni and serve with the sauce..

      Current date/time is Thu Apr 26, 2018 4:06 pm