The third recipe inspired by Challenger Mitsuo Hazama

                      in the battle with Iron Chef Hiroyuki Sakai 

                                                                   Duck Cooked Three Ways (SM)

                                Chef Mitsuo Hazama sautéed duck meat in honey, used ground duck meat

                                from the neck to make sausages, and folded duck organs and blood into

                                wrappers. He skewered the honey flavored thigh meat with linden leaves. 

                                      Wooden Chef Recipe: Faux Duck Hors d'oeuvres

                      Why bother  wrapping up the innards when you can make some really good 

                     hors d'oeuvres by rolling up the sautéed chicken meat with some garlic powder 

                     and sesame oil in a tortilla? Bake it in the oven. I added two other pieces of

                     sautéed chicken and skewered one with a sprig of cilantro by making a hole

                     through the meat with a toothpick.

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