Crispy Duck Pancake with Tatsoi and Mustard Vinaigrette

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Serves 4

Ingredients
12 each wonton squares (4" X 4" size)
1 egg white
1 teaspoon each black and white sesame seeds
2 cups (500 ml) hot vegetable oil (350°F)
1 tablespoon Colemans Yellow Mustard Powder
6 oz (200 ml) rice vinegar
8 oz (300 ml) olive oil
Salt and pepper to taste
2 cups (500 ml) mix juillenne vegetables (carrots, green papayas, red bell peppers and cucumbers)
2 large kaiffer lime leaves
2 oz (100 ml) tatsoi lettuce
2 oz (100 ml) rocket lettuce
1 small package of ennoki mushrooms
4 tablespoons hoisin sauce
1/2 teaspoons Five spice powder
6 oz (200 g) roast duck breast
5 medium sized shittake mushrooms (sliced)

Cooking Method

1. Heat the vegetables over a slow flame until proper temperature has been reached.
2. Lay the wonton skins out flat and brush with egg white, sprinkle sesame seeds over the egg whites evenly.
3. Fry the wonton skins until light brown, remove and drain on paper towel, hold for service in an airtight vessel.
4. Make the mustard vinaigrette by mixing the mustard powder with enough cold water to make a loose paste, with wire whip or hand blender slowly mix in the vinegar and then the olive oil, test for seasoning and set aside.
5. Cut the vegetables as fine or thinly as possible and set in ice water to make crispy.
6. Shave the kaiffer lime leaves as thin as possible and add to the vegetables.
7. Wash and dry the lettuce and toss with the enoki mushrooms, drain the vegetables and add to the lettuce, set aside.
8. Mix the hoisin sauce with the five spice powder, slice the duck breast as thin as possible and toss with hoisin sauce and mushrooms.
9. When ready to serve, set the wonton skins out on a sheet pan and spread the duck mixture over the skins evenly, set in a warm oven until just warm, be careful not to burn the wontons.
10. Set a warm wonton skin in the center of 4 plates, toss the vegetables or lettuce mix with the mustard vinaigrette and spoon over the duck enough to cover, repeat with the remaining ingredients until 3 layers have been assembled.
11. Spoon additional vinagrette around the plates and serve.

AC thanks Chef Dan Ivarie of The Peninsula Bangkok's famous Jesters restaurant for this fabulous recipe!

                                                                                                 - AC Team

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