Peking duck breast in mini crepes
- 50 ml milk
- 3 TL flour
- 1 Egg (size S)
- Salt
- Pfef fer
- 1 (approx. 350 g) Duck breast
- 1 EL Butter or margarine
- 4 EL Hoi Sin Sauce
- 2 spring onions
- 50 g Radish sprouts
- aluminum foil
45 minutes
easy
- 1.
- For the mini crepes, mix together the milk, flour and egg. Season with salt and let it soak. Wash the duck breast, pat dry and scratch the skin crosswise. Heat a flat roasting pan or ovenproof pan without fat. Fry the duck breast vigorously on the skin side for approx. 5 minutes. Then fry on the meat side for 2-3 minutes. Season with salt and pepper. Roast the duck breast in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 13-18 minutes. Heat the fat in portions in a pan and fry 12 mini crepes in 3 portions. Remove the duck breast, wrap in aluminum foil and let rest. Skim off the duck fat from the roast with a tablespoon. Reduce the roast set in a syrupy manner. Add the Hoi Sin sauce and stir in. Clean and wash the spring onions and cut into wafer-thin slices. Wash the sprouts and drain them well. Cut the duck breast into thin slices. Arrange the crepes, duck breast, onions and sprouts on a plate. Drizzle with the prepared sauce
1 person approx.:
- 290 kcal
- 1210 kJ
- 19 g protein
- 19 g fat
- 9 g carbohydrates
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