Ingredients 1/2 bone out roast duck 4 oz. Lee Kum Kee Hoisin sauce 1 oz. Thai chili paste 2 oz. cabernet wine 6 pcs moo shu pancake 8 pcs cucumber stalks Shredded green scallions 2 oz. Maui onion, shredded 2 oz. oyster mushroom 1 oz. canned pineapple 1 oz. snow peas, julienned 1 oz. red bell pepper, julienned 2 oz. butter

Method

1. Dry duck for 24 hours then roast in oven at 375 degrees for 45 minutes.

2. In a saucepan, add Hoisin sauce, Thai chili paste and wine over medium heat then cool.

3. Saute vegetables in butter and serve as side.

4. Chop roast duck into pieces, and serve with pancake, cucumber stalks and green scallions along with cabernet Hoisin sauce.


Chef Taweewat Hurapan, CEC
RAIN (MSRP Group member restaurant)
100west 82nd street, New York NY 10024
Phone: 212 501 0776
www.rainrestaurant.com