Peking duck breast in minicrêpes

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 50 ml Milk
  • 3 TSP Flour
  • 1 egg (size S)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 (approx. 350 g) Duck Breast
  • 1 TABLESPOON Butter or margarine
  • 4 TABLESPOONS Hoi Sin sauce
  • 2 Spring onions
  • 50 g Radish sprouts
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    For the minicrêpes, mix milk, flour and egg. Season with salt and allow to swell. Wash the duck breast, dab dry and scratch the skin crosswise. Heat a flat roasting pan or an ovenproof pan without fat. Sauté the duck breast only on the skin side for about 5 minutes.

  2. 2

    Then fry on the meat side for 2-3 minutes. Season with salt and pepper. Roast duck breast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 13-18 minutes. Heat the fat in portions in a pan and fry 12 mini-crêpes in 3 portions. Remove the duck breast, wrap in aluminium foil and leave to rest. Skim the fat from the duck with a tablespoon. Reduce the mixture like a syrup. Add Hoi Sin sauce and stir in. Clean and wash spring onions and cut into wafer-thin slices. Wash the sprouts and drain well.

  3. 3

    Reduce the mixture like a syrup. Add Hoi Sin sauce and stir in. Clean and wash spring onions and cut into wafer-thin slices. Wash the sprouts and drain well. Cut the duck breast into thin slices. Arrange crêpes, duck breast, onions and sprouts on plates. Drizzle with prepared sauce

Nutrition Facts

KCAL
290 kcal
CARBS
9 g
FATS
19 g
PROTEINS
19 g