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