Informations supplémentaires
35 min.
|
801 kcal
|
easy
|
|
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