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Chuck Braden

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CHINATOWN DUCK STRUDEL                Inspired by S. Choy

This is part recipe and part technique.  Samís recipes in our local Mid Week newspaper often do not have quantities for the ingredients.  This recipe is like that.  Experiment with the filo dough.  It is a bear to work with if you do not follow the instructions.  The first time I made this recipe, I ended up having to toss our Ĺ of the package of dough because I mishandled it. 

Shredded duck meat (from one duck obviously)*
1 onion, sliced thin
3 TBSP. sliced green onions
1 TBSP. minced garlic
2 ounces cilantro, chopped
3 TBSP. hoisin sauce
1 package filo dough
1/4 pound butter, melted

Combine duck all ingredients except filo dough and butter in mixing bowl.  Mix. 

Lay a sheet of filo dough on a flat surface and brush with the melted butter.  Cut across the middle of the sheet lengthwise to make two long strips.  Take a portion of the duck mixture and place on the end of one of the strips leaving about 1 -2 inches uncovered on that end.  Fold the end over the mixture, then fold the sides over and roll it up in a burrito/eggroll shape.  Repeat with the rest of the mixture and filo.  Bake at 350 degrees until lightly browned.  You have to watch!

*You could probably substitute a pound or so of shredded cooked chicken, turkey, etc. if you are not into duck!