Gong Hay Fat Choi - Pancakes Filled with Peking Duck
- ------------------------------FOR THE MARINADE------------------------------
- 30 ml Honey
- 15 ml Wholegrain mustard
- 30 ml Sherry vinegar
- 1 Garlic clove; chopped
- 15 ml Balsamic vinegar
- A lime; zest of
- Salt & pepper
- 1 Duck breast; (skin removed)
------------------------------FOR THE PANCAKE------------------------------
2 Eggs
300 ml Milk
Flour
30 ml Parsley; chopped
15 ml Oil
2 Spring onions; sliced
50 g Mooli; grated
4 Leaves Pak Choi; shredded
1 ds White wine
30 ml Honey
15 ml Soy sauce
1 Combine the marinade ingredients in a small bowl, add the duck and
marinade for a few minutes. Whisk the eggs and milk together and add enough
cream to make the consistency of double cream. Stir in the chopped herbs
and season.
2 Heat the oil in a medium sized frying pan and fry the onions until soft,
add the marinated duck and cook for 5-6 minutes.
3 Add the mooli, pak choi, white wine, honey and soy sauce, bring to the
boil the transfer to a warm oven while you cook the pancakes.
4 Heat a small shallow pan with a little oil. When hot, pour in enough
pancake batter to coat the base of the pan and cook for a few minutes on
each side. Serve the pancakes filled with the stir-fried duck.
Converted by MC_Buster.
NOTES : Chef - Kevin Woodford
Recipe by: Ready Steady Cook
2 Eggs
300 ml Milk
Flour
30 ml Parsley; chopped
15 ml Oil
2 Spring onions; sliced
50 g Mooli; grated
4 Leaves Pak Choi; shredded
1 ds White wine
30 ml Honey
15 ml Soy sauce
1 Combine the marinade ingredients in a small bowl, add the duck and
marinade for a few minutes. Whisk the eggs and milk together and add enough
cream to make the consistency of double cream. Stir in the chopped herbs
and season.
2 Heat the oil in a medium sized frying pan and fry the onions until soft,
add the marinated duck and cook for 5-6 minutes.
3 Add the mooli, pak choi, white wine, honey and soy sauce, bring to the
boil the transfer to a warm oven while you cook the pancakes.
4 Heat a small shallow pan with a little oil. When hot, pour in enough
pancake batter to coat the base of the pan and cook for a few minutes on
each side. Serve the pancakes filled with the stir-fried duck.
Converted by MC_Buster.
NOTES : Chef - Kevin Woodford
Recipe by: Ready Steady Cook
