Recipe with the addition of finely chopped green onions for garnish.
Combine glaze ingredients and set aside. Slice the duck into thin pieces.
Heat 1 tablespoon oil in a sauté pan, add the duck, and cook 1 minute.
Add the ginger, carrots, and cabbage, cook for 2 minutes.
In a small bowl combine the stock, 1 tablespoon of the tamarind glaze, and the cornstarch, work into a smooth paste. Add it to the wok.
Thoroughly mix in. Spread the pancakes with tamarind glaze.
Fill up with the duck stir-fry. Roll up like a funnel.
Drizzle with tamarind and garnish with green onions.Makes 3 Source: