Honey Spiced Duck Crepes
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Yields:
-
20 crepes
- Serves:
- 5-7
ingredients
- 1 1⁄2 kg duck
- 1 cup soy sauce
- 5 cm green ginger, grated
- 2 garlic cloves, crushed
- 1 tablespoon five-spice powder
- 20 pieces crepes
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons dry sherry
- 1⁄2 tablespoon salt
- 1⁄2 tablespoon five-spice powder
- 1⁄2 tablespoon sesame oil
- 1 tablespoon soy sauce
- 4 spring onions, garnish
- 4 red chilies, garnish
directions
- Fill pot with water. Add soy sauce, ginger, garlic and spice powder. Boil briskly for 2 minute.
- Add duck and boil briskly for another 2 minutes. Allow duck to cool in pot till warm. Remove duck and drain well.
- Cut duck into half through centre of breast bone. Drain off any excess liquid. Place duck in tray.
- Mix marinade in bowl. Rub all the marinade well into the skin of duck. Marinade for 2 hours, then bake in oven at 300 Farenheit for 30 minute.
- Slice duck when cool with very sharp knife.
- Fold crepe diagonally, place duck meat into centre of crepe. Fold right side of crepe to left and vice versa.
- Decorate with garnish.
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RECIPE SUBMITTED BY
Cook Food Mood
Bloomington, 53
<p>Born and bred in Singapore but currently living and working in Shanghai. Loves travelling and cooking, especially if its for the ones i love! Truth be told, there are few I enjoy cooking for as much as my partner who never cease to shower me with compliments with whatever I lay on the table! The sweetest man whose best dish thus far is his self-concorted mango prawn salad he's absolutely proud of, except he's not telling! <br /> <br />Really glad I came across this webbie by chance! Used to love tearing random recipes off magazines, and has recently took up experimenting recipes myself, so this is a great place for me to compile and store my dog-earred, gravy-stained recipes! It is a happy find considering one of my favourite pastime includes browsing and drooling over cookbooks at bookstores! I love that everyone's sharing here and kudos to other contributors who are definitely making me look like a real chef!</p>