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Title: Gong Hay Fat Choi - Pancakes Filled With Peking Duck
Yield: 1

Ingredients

  ------------------------FOR THE MARINADE------------------------------
     30 ml honey
     15 ml wholegrain mustard
     30 ml sherry vinegar
      1    garlic clove; chopped
     15 ml balsamic vinegar
      1    a lime; zest of
      1    salt & pepper
      1    duck breast; (skin removed)
 
  ------------------------FOR THE PANCAKE-------------------------------
      2    eggs
    300 ml milk
      1    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

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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