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.