Five-Spice Duck in a Crêpe with Hoisin Sauce
Recipes for Home and Restaurant
by Nadine Lloyd
2 tablespoons grape-seed oil
2 duck breasts – skin on
1½ teaspoons Chinese five spice
1 cup shredded Napa cabbage
1 cup shredded Bok choy
1 cup white bean sprouts
1 cup hoisin sauce
Heat the grape-seed oil to medium/high in a frying pan.
Place the duck breasts (skin side down) into the frying pan.
Lightly sprinkle with Chinese five spice.
Fry until the duck skin turns golden brown and becomes crispy.
Flip over and cook for a further 3-4 minutes, or until pink in the middle. Set aside to cool.
Slice the duck into strips and place onto a serving platter, along with the Asian greens, crêpes and hoisin sauce.
Serving suggestion: Roll the duck pieces, Asian greens, and hoisin sauce in a crêpe.
See Buttermilk Crêpe Recipe