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Slow Down, You Move Too Fast

Chef Kate Rench of Café Diva - Steamboat Springs, CO
Chef Kate Rench

Café Diva
1855 Ski Time Square Dr
Steamboat Springs, CO 80487
(970) 871-0508

Asian Duck Confit Wonton Tacos
Chef Kate Rench of Café Diva – Steamboat Springs, CO
Adapted by
November 2006

Yield: 40 Servings

Duck Tacos on Ingredients:

    Sweet and Sour Maple Sauce:
  • 1 Tablespoon garlic, chopped
  • 1 Tablespoon shallot, chopped
  • 1 Tablespoon ginger, chopped
  • 16 ounces ketchup
  • 1 cup soy sauce
  • ¼ cup fish sauce
  • 3 cups mirin
  • 2 cups rice wine vinegar
  • Juice of 3 limes
  • ½ cup sesame oil
  • ½ cup sweet soy sauce
  • ½ cup sesame seeds, toasted
  • ½ cup black sesame seeds
  • ½ cup green onion, sliced
  • ½ block tamarind, dissolved and strained
  • 1 cup hoisin sauce
  • 1 cup plum sauce
  • 2 cups maple syrup
  • ½ cup sweet Thai chili sauce
  • ½ cup cilantro, chiffonade
  • Salt and pepper

    Basil Cilantro Cream:
  • 1 cup basil, blanched
  • 1 cup cilantro, blanched
  • 4 cloves garlic confit
  • 1 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 cup sour cream
  • ½ cup heavy cream
  • Pinch of sugar
  • Pinch of cayenne pepper
  • Tabasco, to taste
  • Salt and white pepper

    Taco Shells:
  • 40 gyoza skins
  • Oil for frying

    Pea Shoot Salad:
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 cup champagne vinegar
  • 1 shallot, minced
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 cup basil
  • 1 cup mint
  • ½ cup honey
  • 2 cups olive oil
  • Pea Shoots

    To Assemble and Serve:
  • 20 duck legs, confited
  • 1 pound ricotta salata

For the Sweet and Sour Sauce:
Simmer all of the ingredients in a large sauce pan over medium heat. Cook until a nice sauce consistency and then proceed to reduce by half. Reserve, keeping warm.

For the Basil Cilantro Cream:
Purée the basil, cilantro, garlic and olive oil. Mix the purée with lemon, sour cream, heavy cream, sugar, cayenne and Tabasco. Season with salt and pepper and reserve, keeping cool.

For the Taco Shells:
Place the gyoza skins in a taco former tray and fry in oil until golden.

For the Pea Shoot Salad:
Combine lemon, lime, vinegar, shallot, salt and pepper. Place in a blender with the basil, mint and honey and slowly add the olive oil. Toss the vinaigrette with pea shoots.

To Assemble and Serve:
Remove the duck meat from the leg bones and shred, then toss in Sweet and Sour Maple Sauce, reserving a little sauce. Place the duck in a taco shell and sprinkle with ricotta salata and Pea Shoot Salad. Top with additional Sweet and Sour Maple Sauce and Basil Cilantro Cream.

Wine Pairing:
A Cava or Blanc de Blanc Champagne.

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  • DC Rising Stars 2006

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