Coconut Crepes with Duck, Beans, Crackling and Herbs

Coconut Crepes with Duck, Beans, Crackling and Herbs

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, September 27, 2015.
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Delicious duck crepes with mung beans, crackling, coriander and mint

Ingredients

CREPE BATTER

  • 1/2 cup plain flour
  • 1/2 teaspoon turmeric powder
  • 1 egg
  • 1/2 cup coconut milk
  • 1/2 cup water
  • 1/2 brown onion, very finely diced or grated

DUCK AND VEGETABLE FILLING

  • 2 duck breasts (at room temperature)
  • 1 clove garlic, finely chopped
  • 100g green beans, trimmed, sliced
  • 2 handfuls mung bean sprouts
  • Pinch chilli flakes (optional)
  • 1-2 teaspoons fish sauce or soy sauce

DIPPING SAUCE

  • 1 1/2 tablespoons sweet chilli sauce
  • Pinch chilli flakes (optional)
  • 2-3 teaspoons fish sauce or soy sauce
  • Juice of 1 lemon
  • 1 1/2 tablespoons water
  • Few drops sesame oil

TO SERVE

  • 1 Lebanese cucumber, cut in thin strips
  • Remaining mung bean sprouts
  • 1/4 cup roughly chopped mint and coriander

Steps

  1. Combine flour, turmeric, a pinch of salt, egg and coconut milk in a mixing bowl and whisk together until there are no lumps. Add water and onion and continue whisking until smooth and the consistency of pouring cream. Set aside to rest while you prepare the rest of the meal.
  2. Trim duck breasts of overhanging fat and discard. Pull remaining skin off duck meat, use your fingers to get underneath skin then just pull it off. Keep one piece of skin and discard the other. Dice skin into small pieces. Cut duck meat in half lengthways, and then slice thinly.
  3. Mix all dipping sauce ingredients together, set aside. Whisk in 3–4 tablespoons of water if batter thickens
  4. Heat a drizzle of oil in a medium, non-stick, fry-pan on medium heat. Add half a cup of batter, swirl pan around to thinly spread. Cook for about 2 minutes on each side until browned. Repeat with remaining batter – you should end up with four crepes. Keep pan on heat.
  5. Add duck skin to pan, cook for 2–3 minutes until crispy. Place on paper towels. Drain most of the duck fat from pan, return to heat. Cook duck meat and garlic for 1–2 minutes, add beans, sprouts, chilli flakes and fish/soy sauce to taste, and keep cooking for 2–3 minutes.
  6. Place a crepe on a plate, top with duck and vegetable mixture, crispy skin, cucumber, remaining mung bean sprouts and herbs. Drizzle over dipping sauce and roll up.

Nutritional Information

Energy 2458 kj
587 kcal
Protein 28.2g
Carbohydrate 27.0g
Fat 40.9g