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Pulled Duck Crepes

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Pulled Duck Crepes

with hoisin sauce, cucumber, carrot and green onion

Informations supplémentaires
35 min. | 801 kcal | easy | Signature | Printable version
1. Cook the duck Preheat the oven to 400°F. Put the duck legs in a baking dish, skin side up. Cook in the oven for 13-15 minutes. Set the oven to Broil and cook for 3-4 minutes for a crispy skin. Beware of splashing, duck fat can become very hot.
2. Setup Cut the cucumber and carrot into a thin julienne. Thinly slice the green onion.
3. Make the crepe batter In a bowl mix the flour with the milk, the egg and a pinch of salt. The mixture should be a little runny. Heat a drizzle of oil in a pan over medium-high heat. Pour a small ladle of the crepe batter into the pan and spread the batter evenly to make a thin crepe. Cook about 2 minutes on each side until golden brown. Repeat with the rest of the batter.
4. Cook the edamames Bring a pot of water to a boil. Cook the edamames 3-4 minutes. Drain. Season with a drizzle of oil, salt and pepper.
5. Prepare the mixture When the duck is cooked, shred the flesh with two forks. Mix the duck with the maple soy sauce and a bit of green onion.
6. Plate your dish Garnish the crepes with the duck, vegetables, hoisin sauce, sesame seeds and remaining green onion. Serve with the edamames. Bon appétit!
2unitConfit Duck Leg
100gAll-Purpose Flour
1unitFresh egg
200mlMilk 2%
1unitLebanese Cucumber(s)
2unitGreen Onion(s)
100mlHoisin Sauce
1unitCarrot(s)
10gMixed Sesame Seeds
20mlSauce Mix (soy sauce,maple syrup)
120gEdamame
What you need baking dish, pot, strainer, pan, spatula, bowl, whisk
801 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 76g
25%
fat 27g
42%
cholesterol 198mg
66%
fiber 7g
28%
protein 62g
saturated 7g
35%
sodium 1127mg
47%
sugar 24g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg