Teriyaki duck breast with coconut crêpes

Name: Teriyaki duck breast with coconut crêpes
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 small duck breasts (200 g each); 6-8 TABLESPOONS Teriyaki sauce; 7-10 Tbsp Salt; 7-10 Tbsp dried crushed chili; 1/2 bunch Coriander; 200 ml Poultry stock; 2 Eggs (size M); 200 ml Coconut milk; 75 g Flour; 250 g Sweet peas; 1 TABLESPOON clarified butter

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 small duck breasts (200 g each)
6-8 TABLESPOONS Teriyaki sauce
7-10 Tbsp Salt
7-10 Tbsp dried crushed chili
1/2 bunch Coriander
200 ml Poultry stock
2 Eggs (size M)
200 ml Coconut milk
75 g Flour
250 g Sweet peas
1 TABLESPOON clarified butter

Directions

1
Wash duck breasts and pat dry. Cut the fat side close together. In a large ovenproof pan, first fry for 2 minutes with the fat side down, turn, fry for another 2 minutes. Sprinkle with teriyaki and season with salt and ground chili. Coarsely pluck the coriander and spread half of it on top. Pour stock into the pan and cook in the preheated oven (electric range: 80 °C) for 1 1/2-2 hours. In the meantime, whisk eggs, coconut milk, 1 pinch of salt and flour for the crêpes.
2
Stir in the remaining half of the coriander and allow to swell. Meanwhile, clean and wash the sugar snap peas, cook in boiling salted water for about 3 minutes and drain. Fry 8 thin crêpes (12 cm Ø) one after the other in hot clarified butter until golden brown. Fold them over halfway, roll the sugar snap peas in them. Place filled crêpes and duck breasts on a baking tray and grill briefly under the hot grill. Cut the duck breasts open finely and arrange them drizzled with the roast mixture.
3
Preparation time approx. 1 3/4-2 1/4 hours