Name: Gong Hay Fat Choi - Pancakes Filled with Peking Duck
Ingredients: 30 ml Honey; 15 ml Wholegrain mustard; 30 ml Sherry vinegar; 1 Garlic clove; chopped; 15 ml Balsamic vinegar; A lime; zest of; Salt & pepper; 1 Duck breast; (skin removed); 2 Eggs; 300 ml Milk; Flour; 30 ml Parsley; chopped; 15 ml Oil; 2 Spring onions; sliced; 50 g Mooli; grated; 4 Leaves Pak Choi; shredded; 1 ds White wine; 30 ml Honey; 15 ml Soy sauce

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Sami	Ready, Steady, Cook	1	servings

INGREDIENTS

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

INSTRUCTIONS

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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