Coated duck on coconut milk crepes

Ingredients :
250 gr of pulled confit

Coating :
60 ml of soya sauce 60 ml of Hoisin sauce
1 lime

Preparation :
Cook at medium heat the coating ingredients, then add the pulled duck meat and heat until lightly crisp.

Crêpes :
1 cup of coconut milk 1 cup of flour
1 egg

Preparation :
Whip all the ingredients until mix is homogenous. Make 4 crepes with the mix.

Coating :
2 cucumbers
2 green onions
60 ml of rice wine vinegar
60 ml of sesame oil
100 gr of roasted cashew nuts

Preparation :
Cut the cucumbers and the green onions in matchsticks Coarsely chop the cashew nuts and pull the leaves off the coriander. Mix the oil and the vinegar.

Assembly :
Lay the coated duck meat on the crepe, then add the green onion and cucumber salad with the dressing. Sprinkle with coriander and cashw nuts. Season with salt and pepper.

Recipe: Chef Guillaume Asselin, resto Les Affamés 

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