Smoked Duck Scallion Wrap with Chipolte Mayonnaise -

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Smoked Duck Scallion Wrap with Chipolte Mayonnaise

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By Chef J. Daniel

Posted July 23rd, 2007

FabulousFoods.com Recommends: Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile, by Nancy Silverton, (2005, Knopf)

Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile

Servings:	4
Author Notes:	This recipe won the First Prize, Sandwich Category: in the Select Sonoma County Cooking Contest. It's creator, J. Daniel, a talented Napa Valley writer and chef was kind enough to share it with FabulousFoods.com. See the related travel links below for more on eating, drinking and merry making in the Napa Valley wine country.
Ingredients:	4 scallion pancakes (recipe follows) Chipotle mayonnaise (recipe follows) 2 handfuls, arugula greens 12 ounces smoked duck, sliced (separated into 4 sections of 3 ounces portions) 2 teaspoons sesame seeds, toasted 8 canned water chestnuts, chopped into small sticks 3 vine-ripened red tomatoes, sliced in rounds For Scallion Pancakes: 1 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 cup thinly sliced scallions 1 teaspoon extra virgin olive oil 2 large eggs, beaten 1/2 teaspoons salt 1 cup. low-sodium chicken stock generous pinch of chipolte powder (from Tierra vegetables in Healdsburg, CA, if you can't find it, use chili powder) 1 1/2 teaspoons dark sesame oil 4 teaspoons canola oil 1 clove garlic, minced or pressed baby greens for garnish
Instructions:	Serves 4 Directions for Pancakes: Mix flour and baking powder and set aside. Sauté scallions and garlic in olive oil, for about 5 minutes or until tender. Set aside. Whisk scallion sauté, eggs, chicken stock, sesame oil, chipotle powder, salt, with flour mixture until smooth. Heat 1 teaspoon canola oil in a 10 inch skillet over medium heat. Pour 1/3 cup batter onto hot pan and swirl until batter spreads out evenly over bottom. Flip when edges turn light brown or until bottom is browned (about 2 minutes). Cook for another minute. Remove and keep warm in oven. Repeat until all batter is mixed. (Should make 6 pancakes). Ingredients and Preparation for Chipotle mayonnaise: Blend the following in food processor or blender until even consistency 1 whole chipotle in adobo sauce (available at most supermarkets and all Mexican markets) 1/2 cup canola mayonnaise 3/4 teaspoon ground cumin 1 peeled garlic clove Assembly: Lay a pancake flat with the more brown side on bottom. Spread mayonnaise evenly over entire pancake. Lay tomato slices on front section of pancake. Top tomato slices with water chestnuts, then slices of duck, then arugula greens. Sprinkle with about 1/2 teaspoon of sesame seeds. Roll pancake over contents with fold on bottom. Slice in half and serve leaned against a small patch of Baby greens Suggested Beverage Dry Creek Chenin Blanc or Preston Zinfandel