Gong hay fat choi - pancakes filled with peking duck

1 servings

Ingredients

Quantity Ingredient
30 millilitres Honey
15 millilitres Wholegrain mustard
30 millilitres Sherry vinegar
1 Garlic clove; chopped
15 millilitres Balsamic vinegar
A lime; zest of
Salt & pepper
1 Duck breast; (skin removed)
2 Eggs
300 millilitres Milk
Flour
30 millilitres Parsley; chopped
15 millilitres Oil
2 Spring onions; sliced
50 grams Mooli; grated
4 Leaves Pak Choi; shredded
1 dash White wine
30 millilitres Honey
15 millilitres Soy sauce

Directions

FOR THE MARINADE

FOR THE PANCAKE

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

Converted by MM_Buster v2.0l.

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