Cooking Secrets California/Kathleen Devanna Fish 2000

Duck Tostada

Servings

Preparation Time

Cooking Time

Temperature

Notes

Calories

Trans Fat

Saturated Fat

Fat

Sodium

Carbohydrates

Protein

Cholesterol

4

45 minutes

`INGREDIENTS:`
4 spring roll wrappers	2/3 head Napa cabbage, chopped	1-1/2 cups mixed baby lettuces
1 red bell pepper, julienne	1/2 bunch green onions, sliced	2 Tbsps. sugar
1/8 cup + 2 Tbsps. rice wine vinegar	2 Tbsps. lime juice	3 Tbsps. vegetable oil
1 jicama, peeled, sliced thin	1/2 red onion, julienne	1 mango, peeled, julienne
1/2 tsp. crushed chiles	1/4 cup pineapple juice	4 cups cooked duck or chicken meat, cut into 1-1/2" strips
1/2 cup coconut milk	2 Tbsps. brown sugar	1 tsp. soy sauce
1/2 tsp. garlic, crushed	1/4 cup cooked rice	1 cup combined currants and chopped dates Pistachios, toasted scallions, diced

`1`	Place spring roll wrappers over 4 lightly oiled cups and bake 4 to 5 minutes at 350 F. until golden. Set aside.
`2`	In a large mixing bowl, combine the cabbage, lettuces, bell pepper and green onions. Prepare a light vinaigrette by combining the sugar, wine vinegar, lime juice and oil. Toss with the greens and set aside.
`3`	Prepare the jicama mango salsa by combining the jicama, onion, mango, chiles, pineapple juice and 1/8 cup rice wine vinegar. Set aside.
`4`	Combine duck or chicken with the coconut milk, brown sugar, soy sauce and garlic. Set aside.
`5`	Combine the cooked rice with currants and dates.
`6`	To assemble, place the spring roll wrappers on a small amount of lettuce to prevent slippage. Add tossed greens, the rice mixture, then duck and top with salsa. Garnish with pistachios and scallions.