Funky Duck Moo Shu

2 Duck breasts; pan-seared to medium-rare
1 Olive oil; for sauteing
1 Easpoon finely-chopped fresh ginger
1 c Carrot sticks
1 c Thinly-shredded white cabbage
1/4 c Chicken stock
1 ts Cornstarch
6 lg Green onion crepes - (8 dia); see * note
1 Chopped green onions; for garnish

Tamarind Glaze:
2 tb Tamarind concentrate
2 tb Ketchup
1 ts Chili powder
3 tb Water
1/4 c Molasses
1 ts Minced garlic

* Note: Any standard savory crepe recipe with the addition of finely chopped green onions.

Combine the Tamarind Glaze ingredients and set aside. Slice the duck into thin pieces. Heat 1 tablespoon oil in a saute 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 the Tamarind Glaze. Fill up with the duck stir-fry. Roll up like a funnel. Drizzle with Tamarind Glaze and garnish with chopped green onions. This recipe yields 3 servings.

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