Stuffed pancakes with duck breast

Name: Stuffed pancakes with duck breast
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1/4 l Milk; 2 Eggs (size M); 100 g Flour; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 2 Duck breasts (à approx. 400 g); 7-10 Tbsp Pepper; 2 (200 g each; leek) Rocks Leek; 250 g Mushrooms; 100 ml cream sherry; 1/2 (125 ml) Bottle China Sauce; 1/4 l Tomato and vegetable juice; 7-10 Tbsp Sambal Oelek; 7-10 Tbsp parsley, small tomato slices and spring onion tips

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1/4 l Milk
2 Eggs (size M)
100 g Flour
7-10 Tbsp Salt
1 TABLESPOON Oil
2 Duck breasts (à approx. 400 g)
7-10 Tbsp Pepper
2 (200 g each; leek) Rocks Leek
250 g Mushrooms
100 ml cream sherry
1/2 (125 ml) Bottle China Sauce
1/4 l Tomato and vegetable juice
7-10 Tbsp Sambal Oelek
7-10 Tbsp parsley, small tomato slices and spring onion tips

Directions

1
For the pancakes, beat the milk, eggs, flour and a little salt and let it swell for about 15 minutes. Wash the duck breast and dab dry. Fry them in a hot pan until golden brown on each side.
2
Season with salt and pepper and finish frying for about 20 minutes at medium heat. Meanwhile clean, wash and cut the leek into rings. Clean, clean and slice the mushrooms. Wrap duck breast in aluminium foil and let it rest for 5 minutes.
3
Skim off the fat that has formed. Steam prepared vegetables in the frying stock for approx. 8 minutes. Season with salt and pepper. Deglaze with sherry, china sauce and tomato juice, bring to the boil briefly. In the meantime, bake about 8 thin pancakes one after the other in a thinly greased pan (approx. 20 cm Ø).
4
Keep warm in a slightly warmed oven. Cut duck breast into fine slices and fold into the vegetables. Season again with salt, pepper and Sambal Oelek. Spread the duck breast ragout on the pancakes, roll them up and serve.
5
Garnish with parsley, small tomato slices and tips of spring onions.