Crispy duck in coconut crêpes

Name: Crispy duck in coconut crêpes
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 6
Ingredients: 4 TSP Salt; 2 TEASPOONS Pepper; 1 TEASPOON Sweet peppers; 6 Onions; 2 Carrots; 8 Stem(s) Coriander green; 2 (à 1900 g) Ducks; 75 ml Soy sauce; 5–6 Maple syrup; 4 Eggs (size M); 1 pinch Sugar; 125 g Flour; 150 ml Coconut milk; 100 ml Milk; 50 ml Mineral water; 1 (approx. 375 g) Cucumber; 2 bundles (150 g each) Spring onions; 50 g clarified butter; 250 ml Hoi Sin sauce; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Servings: 6

4 TSP Salt
2 TEASPOONS Pepper
1 TEASPOON Sweet peppers
6 Onions
2 Carrots
8 Stem(s) Coriander green
2 (à 1900 g) Ducks
75 ml Soy sauce
5–6 Maple syrup
4 Eggs (size M)
1 pinch Sugar
125 g Flour
150 ml Coconut milk
100 ml Milk
50 ml Mineral water
1 (approx. 375 g) Cucumber
2 bundles (150 g each) Spring onions
50 g clarified butter
250 ml Hoi Sin sauce
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Mix 3 1/2 teaspoons salt, pepper and paprika. Peel and halve onions. Peel, wash and cut carrots into large pieces. Wash coriander and shake dry. Wash ducks, dab dry inside and out with kitchen paper. Rub with the salt mixture from the inside and outside. Stuff ducks with onions, carrots and coriander greens. Stick together with wooden skewers and tie with kitchen string
2
Place ducks on a fat pan of the oven and roast them in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 3 1/2 hours. After about 1 3/4 hours of frying time, add 250 ml of water. Mix soy sauce and maple syrup for the coating. Spread the mixture on the ducks several times during the last hour of the roasting time
3
For the crêpes, beat the eggs, 1/2 teaspoon salt and sugar with the whisk of the hand mixer until foamy. Add flour and stir in. Add coconut milk and milk and stir in. Let the dough swell for about 30 minutes. Then stir in mineral water.
4
In the meantime wash the cucumber and cut it into very fine sticks. Leek onions clean, wash and also cut into very fine strips. Mix spring onions and cucumber
5
Heat clarified butter in several portions in a small pan (20 cm Ø above, 16 cm Ø below). Bake 24 golden yellow crêpes from the crêpe dough one after the other. Keep warm
6
Take ducks out of the oven, peel off skin and cut into strips. Remove meat from the bone and pluck finely. Spread Hoi Sin sauce over the crêpes. Cover with duck meat, skin and vegetables and form crêpes into bags. Arrange on plates