Asian herb pancakes with duck breast, vegetables and sweet-sour sauce

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Whisk eggs with milk in a bowl. Stir in flour. Season with salt and pepper. Let it swell for about 10 minutes

2. 2

   Wash the meat, dab dry. Place the duck breast in a cold pan with the skin side down. Fry over high heat for about 5 minutes. Turn the meat over and fry on the meat side at medium heat for approx. 15 minutes

3. 3

   Peel the carrots and cut into fine strips. Wash, clean and halve the mangetouts. Halve, clean and wash the peppers. Cut into strips. Rinse sprouts in a sieve with cold water

4. 4

   Add the carrots, mangetouts and peppers to the meat in the pan. Fry for 2-3 minutes, season with salt and pepper. Remove vegetables and meat from the pan, keep warm

5. 5

   Wash the coriander, shake dry, chop about half of it. Heat 1 tsp. oil in another pan (bottom approx. 24 cm Ø). Pour in about 1/4 of the dough. Place some coriander leaves on the surface of the dough. Fry the pancakes on both sides at medium heat for 2-3 minutes, remove and keep warm. Process the rest of the dough in the same way

6. 6

   Mix the vegetables with the Asian sauce. Add sprouts and chopped coriander. Spread the vegetables over half of each pancake. Cut duck breast into strips and place on top of the vegetables. Fold the pancakes over. Garnish with coriander

Nutrition Facts

KCAL
640 kcal

CARBS
43 g

FATS
35 g

PROTEINS
37 g