Asian crêpes with duck breast

Name: Asian crêpes with duck breast
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Flour; 2 Eggs (Gr. M); 1/4 l milk, salt, pepper; 2 Leek sticks (leek); 200 g Mushrooms; 2 Duck breasts (approx. 250 g each); 2-3 TABLESPOONS Oil; 100 ml Sherry; 1/4 l Tomato juice; 125 g sweet-sour Asian sauce; 1/4-1/2 Tsp Sambal Oelek

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Flour
2 Eggs (Gr. M)
1/4 l milk, salt, pepper
2 Leek sticks (leek)
200 g Mushrooms
2 Duck breasts (approx. 250 g each)
2-3 TABLESPOONS Oil
100 ml Sherry
1/4 l Tomato juice
125 g sweet-sour Asian sauce
1/4-1/2 Tsp Sambal Oelek

Directions

1
Mix flour, eggs, milk and 1 pinch of salt until smooth. Leave to swell for about 10 minutes. Clean, wash and finely chop the leek and mushrooms
2
Wash duck breasts and pat dry. Heat 1 tablespoon of oil. Sauté the duck breasts with the skin side first, then the meat side. Fry over medium heat for approx. 20 minutes, turning from time to time
3
Heat 1-2 tablespoons of oil in portions in a coated pan (approx. 20 cm Ø). Bake 8 thin pancakes from the dough one after the other. Keep warm
4
Season the duck breasts, remove and keep warm. Steam leek and mushrooms in hot duck fat for about 8 minutes. Deglaze with sherry, tomato juice and asia sauce, bring to the boil
5
Cut the duck breasts into slices and add to the vegetables. Season everything with salt, pepper and Sambal Oelek. Spread the filling on the pancakes. Roll up and arrange