Recipe: Smoked Duck Crepes
1 Jun 2011
Makes approximately 8 pieces
INGREDIENTS
1 smoked duck breast/leg (deboned)
½ cup soy sauce
1 tablespoon honey
1 tablespoon hoi sin sauce
1 tablespoon rice bran oil
1 stalk celery
½ red pepper
1 carrot
1 packet ready-made crepes
METHOD
Pour the rice bran oil into a hot wok and swirl around the surface of the wok so the duck won’t stick. Place the duck in the wok, skin side down and cook until the skin is golden brown and crunchy. Turn the duck over and cook the other side. Brush the skin with honey and hoi sin sauce and pour the soy sauce over the duck. Allow to simmer on a low heat for 5 minutes to absorb the flavours. Turn the duck so the skin side is down and leave for another 5 minutes. Once the duck is done place on a board to rest. Cover with foil to keep moist and tender.
Now julienne all the vegetables. That is, cut them into very fine slices, each piece should be about 7-10cm long. Take the ready-made crepes and cut them into four. Slice the duck into ½ inch thick pieces. Reheat the remaining sauce left in the wok, adding about ½ a cup of water. Let this reduce and thicken, then place in a small dish.
Now to roll the crepes. Take a small amount of the sauce and spread it on the inside of the crepe. Next layer about 4 pieces of each vegetable then 2 pieces of duck on the crepe. Roll the crepe at an angle to form a cone shape, with the vegetables slightly sticking out the end of each crepe.
Tip: These are super fast to make and super tasty. They make a great little starter or you can slice them in half and serve as hors d’oeuvres.