GANNONS

GANNONS | Asian Duck Stir Fry in Crepes

For the past twenty years, Bev Gannon has been one of our island's most celebrated chefs. At the helm of her restaurants, the Hali'imaile General Store, Joe's, and Gannon's Restaurant in Wailea, she has won numerous awards and accolades. You can feel the influence of her history as one of the founders of the Hawaii Regional Cuisine movement in her cuisine: the vibrant flavors of the bounty of our local farms and sea are expertly combined to create island-style dishes with a unique personality.

Her latest venture is Gannon's, located at the Wailea Gold Clubhouse, which opened in 2010.  Gannon's is earning rave reviews from locals and visitors alike for it's twist on local favorites, like Braised Short Ribs, the Kurobuta Pork Chop, and the Crab, Lobster and Tomato Tower pictured above.  With the swanky Red Bar's live entertainment, fantastic wine list and exquisite cocktails, it is a fun prelude to dinner at Gannon's or just to take in a warm Wailea evening. 

I am delighted to have Bev share her recipe for Asian Duck Stir Fry in Crepes with us.

Asian Duck Stir Fry in Crepes
(serves 8-10)

INGREDIENTS
Asian Duck Stir Fry

  • 1 4-5 lb cooked Chinese Roasted Duck (this may be frozen or fresh cooked, bough from China Town Vendor) or 4 cups cooked Duck Meat, Shredded
  • 1/2 lb shiitake mushrooms
  • 1 medium onion
  • 3 cloves garlic, minced
  • 2 tbs ginger, minced
  • 2 corn on the cob, fresh
  • 1 tbs chives, chopped
  • 1/4 cup dried cranberries
  • 1/2 cup cashews, dry roasted
  • 2 cups Chinese cabbage, finely shredded
  • 1/4 cup Hoisin sauce
  • 1/2 cup plum sauce
  • 1/2 cup + 2 tbs canola oil
  • 1/4 cup chicken stock
  • salt and pepper to taste

Chive Crepes

  • 1 cup flour
  • 1/4 tsp salt
  • 1 cup milk
  • 1/3 cup water
  • 3 eggs
  • 5 tbs unsalted butter, melted
  • 2 tbs chives, chopped

METHOD:

1 cup flour
1/4 tsp      salt
1 cup milk
1/3 cup water
3 eggs
5 tbs. unsalted butter, melted
2 tbs. chives, chopped

Asian Duck Stir Fry

  • Remove meat and skin from duck. Separate skin from meat. Shred meat into julienne pieces. Cut duck skin into thin julienne slices.
  • Rub corn cobs with oil and sprinkle with salt and pepper. On a hot grill or in a grill pan over high heat, grill corn for 5 Minutes, turning frequently until grilled. Remove from heat and cool. With a knife, cut kernels off of cobs and set aside.
  • In a small sauté pan over medium high heat, heat ½ cup canola oil. Add duck skin and fry until crisp. Remove to paper towel to drain.
  • In a small bowl, mix together plum sauce and Hoisin Sauce.
  • In a large sauté pan or wok over high heat, add 2 tablespoons oil. Add onions, cook until limp. Add mushrooms. Add ginger and garlic.  Add chinese cabbage. Add duck meat. Add corn .  Add chives, cranberries and cashews. Stir fry two minutes. Add 1/3 cup plum and Hoisin mixture. Stir fry two minutes. Add chicken stock and stir fry another minute and set aside.
  • Place a heaping tablespoon of mixture in one quadrant of crepe. Fold crepe over to form a triangle.
  • Serve with side bowl of Plum Sauce.

Crepes

  • Combine flour, delete sugar, salt in food processor.
  • Add milk, water, eggs, 3 tablespoons butter through feed tube. Process until smooth. Remove to bowl. Add chopped chives.
  • Heat nonstick pan. Brush pan well with butter.
  • Add 2 ounce ladle of batter. Tilt pan in circular motion to spread batter over bottom of pan.
  • Once Set, flip crepe over, heat 10 seconds and slide out of pan onto plate.

 

Asian Duck Stir Fry with Crepes is courtesy of 
Gannon's: A Pacific View Restaurant
100 Wailea Golf Club Drive, Wailea, HI 
Phone: 808.875.8080 
www.gannonsrestaurant.com