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Buckwheat Crepe Preparation

  • Buckwheat Flour 120 g
  • Iodized Salt 4 g
  • Egg 2 pc
  • Full Cream Milk 250 ml
  • Unsalted Butter 15 g
  • Sunflower Oil 15 g
  • Cold Water 60 ml

Oriental Sauce Preparation

  • Peanut Oil (or Canola Oil) 10 ml
  • Ginger 15 g
  • Garlic 15 g
  • Soy Bean Paste 30 g
  • Water 30 ml
  • Sesame Oil 15 ml

Duck Preparation

  • Duck Breast Fillet 500 g
  • Five Spice Powder 1 g
  • Black Pepper, crushed 2 g
  • Rock Salt 5 g

Presentation

  • Leeks 100 g
  • Cucumber 150 g
  • Pickled Baby Radish 100 g
  1. Buckwheat Crepe Preparation

    • Combine the flour, salt, eggs, milk, butter and oil in a blender. Blend until smooth.
    • Let it rest in the chiller for 3-4 hours. Batter can be prepared a day before and kept in the chiller.
    • After the resting period, add cold water to thin out the batter. Add the water according to your desired thickness of crepe.
    • Heat a crepe pan. Lightly grease the pan with butter.
    • Pour enough batter to the pan. Swirl the pan as the batter is being poured to make a thin layer crepe. Cook the crepe on both sides.
    • Repeat with the rest of the remaining batter.
  2. Oriental Sauce Preparation

    • Heat oil in sauce pan.
    • Sweat the finely minced ginger and garlic until fragrant.
    • Add the soybean paste and water.
    • Add the Knorr Rock Sugar Honey Sauce. Taste and adjust seasoning.
    • Add the sesame oil.
  3. Duck Preparation

    • Preheat the oven to 390F.
    • Score the skin of the duck breast. Season with five spice powder, salt and pepper.
    • Place the duck breast on a non-stick pan (cold start), skin side down. Heat the pan and let the top side of the duck render until crisp.
    • Cook the other side of the duck for a minute.
    • Remove the pan from the heat. Pour out half of the excess fat (set this aside for future use).
    • Brush the skin side with Knorr Rock Sugar Honey Sauce.
    • Finish cooking the duck in the oven for 5-7 minutes.
    • After the required time, remove the duck from the oven. Brush once again with Knorr Rock Sugar Honey Sauce.
    • Remove the duck from the pan and let it rest for 5 minutes.
  4. Presentation

    • Heat a crepe pan over low heat.
    • Place the crepe to reheat.
    • Spread 1.5 tablespoon of sauce onto the middle of the crepe.
    • Arrange 5-6 pieces of the duck slices on top.
    • Fold the sides of the crepe, while still exposing the middle.
    • Transfer the crepe on to a warm serving plate.
    • Thinly slice leeks into 1.5 inch segments.
    • Garnish the middle with leeks, seeded and julienned cucumber and pickled radish.
    • Serve immediately. Serve the crepe with extra oriental sauce on the side.