Mini omelette rolls with duck breast

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Wash the meat, pat dry and cut the skin crosswise. Place in a cold ovenproof pan with the skin side down.

2. 2

   Fry over medium heat for 6-8 minutes. Spread with 1 tbsp. hoisin sauce. Turn the duck breast and roast on the meat side for 2-3 minutes. Bake in a hot oven for 20-25 minutes.

3. 3

   Meanwhile melt butter and let it cool down a little. Clean and wash the spring onions, first cut them into pieces (each approx. 8 cm long) and then cut them lengthwise into fine strips. If necessary, wash the chives and dab dry.

4. 4

   Remove the duck breast and put it aside covered. Turn up the oven temperature (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper, brush with oil and place in the hot oven.

5. 5

   Beat the eggs. Season with 1⁄4 TL salt. Embezzle butter. Pour egg mixture evenly onto a hot baking tray and bake in the oven for 8-10 minutes.

6. 6

   Take it out. Cut out approx. 15 circles with a cookie cutter (approx. 8 cm Ø) (use the rest for other purposes). Cut the duck breast into about 15 slices. Spread omelettes with 3 tbsp. hoisin sauce.

7. 7

   Spread the meat and spring onions over it. Fold up the sides, tie them together with chives if necessary.

Nutrition Facts

KCAL
130 kcal

CARBS
2 g

FATS
10 g

PROTEINS
8 g