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Herbed Duck Rolls with Ginger and Plum Sauce
Ingredients:
2 duck breasts
2 tablespoons honey
2.5 cm fresh root ginger, peeled and grated
2 teaspoons soy sauce
25- 50 grams melted butter
1/2 cucumber, cut into strips lengthways
8 spring onions sliced lengthways
2 tablespoons hoisin sauce
a bunch of chives
soy sauce , to serve
Herbed crepes:
125 grams plain flour
a pinch of salt
2 eggs
150-200 ml milk
2 tablespoons chopped fresh chives
Instructions:
1.To make the crepe, sieve the flour and salt intoa bowl and
make a well in the centre. Drop the eggs into the well and beat
well. Gradually whisk in enough milk to make the mixture
smooth and creamy.
2.Stir in the chives and let stand for about 10 minutes. For the
filling, prick the duck breasts with a fork, brush the skin with
honey, sprinkle with ginger and soy sauce, then cook in a
preheated oven at 190'C for 15-20 minutes.
3.Heat a crepe pan or small frying pan, brush with a melted
butter, then add a ladle of batter, rotating the pan so the base is
coated with a thin layer.
4.Cook until the underside is golden brown, loosen the edges, flip
with a palette knife and cook until the other side is golden.
Repeat with the remaining batter until you have 8-10 crepe.
5.Stack them as you go, placing a layer of greaseproof paper
between each and keeping them warm in a low oven. To serve,
slice the duck breast crossways.
6.Spread a spoonful of hoisin sauce on each crepe, add some
cucumber, spring onion and a couple of slices of duck on each.
Fold the crepe into parcel and tie up each one with chive. Serve
with soy sauce.
Servings:
4
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