Here's a light recipe that just might remind you of warm spring days. The Chinese five-spice mixture is a necessity, so don't skimp on this! It's a wondrous staple of Chinese cooking that contains five different flavors – sour, bitter, sweet, pungent or hot or spicy, and salty. A typical blend for this five-spice mix is composed of cinnamon, cloves, fennel seed, star anise and Szechwan peppercorn. Sometimes it'll even have cassia, ginger, nutmeg or licorice. Feel free to experiment with the different varieties. It's best to go to an Asian market for the mixture so you'll pay less for a better quality blend. The duck in this recipe from Bong Su Restaurant & Lounge is steeped in a rich sauce with the spices and cooked for a few hours in a technique called "flavor potting." The time is well worth it when you take a bite of the Duck Mustard Wrap.
About the chef: Born in the coastal city of Vung Tau, Vietnam, Tammy Huynh often returns to Southeast Asia to shop at the local markets, finding new ingredients to inspire pan-Asian dishes at both her restaurants, Tamarine in Palo Alto, California and Bong Su Restaurant & Lounge in San Francisco.
Huynh studied biochemistry at the University of California at Davis and earned a doctorate in pharmacy from the University of the Pacific in Stockton, California. Her love of cooking and experimenting with food prompted her to leave her pharmacy practice and thus she began her culinary career in 1996.
Norma Lopez
Huynh's love for cooking began with her mother, Chac Do, a single mother of seven who worked as a seafood exporter back in Vung Tau. Upon arriving in America, Huynh's mother adapted her vast culinary repertoire to local American ingredients, while at the same time teaching Tammy the classic Vietnamese culinary tradition.
Huynh's classic technique and contemporary cooking style converge with her passion for wine at Bong Su to create an experience that is vibrantly alive. Currently, in addition to overseeing the kitchens at Tamarine and Bong Su Restaurant & Lounge, she also continues to work with the Vung Tau Restaraunts, started by her mother.
Bong Su Restaurant & Lounge 311 Third Street San Francisco, California 94107 415-536-5800 www.bongsu.com
Duck Mustard Wraps
Bong Su Restaurant & Lounge
Duck Mustard Wraps is served at Bong Su Restaurant & Lounge for $9. The recipe is for a serving size of eight as an appetizer and 2 as a main dish.
Roll Ingredients 1 mango, ripe and julienned 16 cilantro sprigs, picked 2 green onions, julienned 2 oz Hoisin sauce (Bong Su uses Koon Chun Hoisin Sauce) 1 English cucumber, julienned 16 mustard leaves, large 16 chive leaves, blanched Confit (see recipe) Sauce (see recipe)
Roll Steal This Recipe® step-by-step Instructions 1. Wash the mustard leaves and dry them with a salad spinner 2. Cut mustard leaves in 4" x 4" squares and lay flat 3. In each leaf put in approximately half an ounce of confit, followed by some Hoisin sauce, green onions, cilantro, mango, and the cucumber 4. Roll each mustard leaf so all ingredients are enclosed and tie around with the wilted chive 5. Use the sauce as a dip and enjoy
Duck Mustard Wraps Nutritional Information by CookedApple.com Calculated for a serving size of 1 (9.4 oz.) Recipe yields 8 servings as an appetizer
Nutrient Name
Amount per Serving
% Daily Value
Calories
700
N/A
Calories from Fat
500
N/A
Total Fat
56 g
86%
Saturated Fat
18 g
90%
Trans Fat
0 g
Cholesterol
155 mg
52%
Sodium
2240 mg
93%
Total Carbohydrates
18 g
6%
Dietary Fiber
2 g
8%
Sugars
11 g
Protein
29 g
Vitamin A
40%
Vitamin C
40%
Calcium
6%
Iron
15%
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used. This nutritional analysis assumes that each duck leg is 7 oz., that the Chinese five-spices were not used, and that smooth salted peanut butter was used.
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