| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Sami |
Cook, Ready, Steady |
1 |
Servings |
INGREDIENTS
| 30 |
|
Honey |
| 15 |
|
Wholegrain mustard |
| 30 |
|
Sherry vinegar |
| 1 |
|
Garlic clove, chopped |
| 15 |
|
Balsamic vinegar |
|
|
A lime, zest of |
|
|
Salt & pepper |
| 1 |
|
Duck breast, skin removed |
| 2 |
|
Eggs |
| 300 |
|
Milk |
|
|
Flour |
| 30 |
|
Parsley, chopped |
| 15 |
|
Oil |
| 2 |
|
Spring onions, sliced |
| 50 |
g |
Mooli, grated |
| 4 |
|
Leaves Pak Choi, shredded |
| 1 |
ds |
White wine |
| 30 |
|
Honey |
| 15 |
|
Soy sauce |
INSTRUCTIONS
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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