John Myers
Contents
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Ingredients
For the cucumber salad:
- 4 Pc. Cucumbers
- 5 Pc. Spring onion
- 10 tbsp Thai fish sauce
- 2 bunch Coriander
- 1,5 Pc. Chili
- 2 Pc. Limes
For the duck and the marinade:
- 900 g Duck breast
- 5 tbsp Soy sauce
- 2 tbsp Tam Duc
- 1 tbsp Ginger
For the sauce:
- 400 g Plum jam
- 1 Pc. Organic orange
- 1 tsp Five spice powder
- 5 tbsp Soy sauce
- 0,5 Pc. Chili
For the pancakes and the filling:
- 200 g Wheat flour
- 2 tbsp Sesame oil
- 150 ml Lukewarm water
- 3 Pc. Spring onions
- 1 Pc. Cucumber
- 1 Handful Bean sprouts
- 2 bunch Coriander
Instructions
Cucumber salad:
- For the cucumber salad, peel the cucumbers and do not use the peel any more. Cut the cucumber into thirds, then continue peeling with a peeler while turning continuously until the kernels are reached.
- Place the cucumber strips in a bowl and drain. Cut the remaining cucumbers for the pancakes into fine strips, drain and set aside.
- Cut the spring onions into thin, diagonal rings. Roughly chop the coriander. Halve and core the chilli pepper and chop it very finely.
- Squeeze the limes. Mix everything together with the fish sauce and marinate the cucumbers in a bowl.
Duck breast:
- Wash the duck breast thoroughly and pat dry. Mix the syrup, soy sauce with a dash of water and finely chopped ginger.
- Brush the duck breast with the marinade and let it dry for about 2 hours. Brush again and let dry again.
- Repeat the process one more time and then let it dry and steep overnight. As an addition, a few leaves of coriander and slices of ginger can be added to the duck breast.
Pancakes:
- For the pancakes, sieve the wheat flour into a bowl. Add the sesame oil and lukewarm water. Knead the mixture into a smooth dough with a wooden spoon, shape it into a ball and then let it rest for about 30 minutes.
Sauce:
- For the sauce, put the plum puree in a saucepan, rub in the peel of one orange, also squeeze out the juice and add it.
- Season with the five-spice powder, soy sauce and chilli. Heat briefly. If the puree is too thick, mix with a little water.
Filling the pancakes:
- For the filling of the pancakes, cut the spring onions into as fine strips as possible (approx. 6 cm long, as the pancakes will be this size). Then pluck the coriander leaves.
- Rinse the bean sprouts. And don't forget the cucumber strips that have already been cut. Knead the flat dough briefly.
- Roll out the dough on a floured surface 2 cm thick and cut out cookies with a round cutter (e.g. a tumbler, diameter approx. 6 cm). A total of 8 pieces (1.5 pieces per person).
- Roll out the cookies from the middle on a lightly floured surface so that you can see through them. Temporarily store the rolled out pancakes on a plate.
- Heat a non-stick pan and bake the pancakes out on both sides. They should take on as little color as possible.
- Immediately place the baked pancakes between strips of baking paper, stack them on top of each other and cover with aluminum foil and keep them slightly warm.
- Before serving, heat the flatbreads in a steamer basket or in a baking dish in the oven.
Duck:
- Preheat the oven to 200 ° C fan oven. Pour approx. 1⁄2 l of warm water into a baking sheet. Sear the duck on the skin in a pan, then place in the oven for about 15 minutes.
- Spread the sauce on the flatbreads and top with them. After 15 minutes, take the duck breast out of the oven and cut off a few slices (n.B.) for the filled pancakes.
- Put the duck breast back in the oven, switch the temperature down to 150 ° C and turn on the grill function.
- Grill the duck breast for about 5 minutes until it is ready to serve.
- In the meantime, add the pancakes with a little sauce, the cucumber strips, the spring onions, the bean sprouts and the coriander leaves. cover and heat. Finished.
Nutrition
Serving: 100gCalories: 182kcalCarbohydrates: 11.1gProtein: 10.4gFat: 10.7g
