Duck and Green Pea Pancakes Recipe

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
SpecialityMain Ingredient

Ingredients

For pancakes
 Flour4 Ounce
 Egg1
 Egg yolk1
 Milk8 Fluid Ounce
 Butter1⁄2 Ounce
 Oil2 Tablespoon (adjust quantity as needed for frying)
For filling
 Cooked duck7 Ounce, diced
 Butter2 Ounce
 Onion1
 Mushrooms8
 Flour3⁄4 Ounce
 Strong stock1⁄4 Pint
 Peas3 Ounce
 Chopped parsley1⁄2 Tablespoon
 Chopped thyme1⁄2 Tablespoon
 Cream4 Tablespoon
 Browned breadcrumbs2 Tablespoon
 Orange1 , rind grated

Nutrition Facts

Serving size

Calories 633 Calories from Fat 306

% Daily Value*

Total Fat 34 g52.9%

Saturated Fat 14.4 g71.9%

Trans Fat 0 g

Cholesterol 188.3 mg

Sodium 406.1 mg16.9%

Total Carbohydrates 62 g20.6%

Dietary Fiber 4.7 g18.8%

Sugars 18.8 g

Protein 21 g42.1%

Vitamin A 23.6% Vitamin C 58.7%

Calcium 18.2% Iron 19.9%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a pan melt 1 oz butter and cook chopped onion and mushrooms in covered pan for 3-5 minutes to soften.
2. Stir in flour, blend well adding stock until smooth.
3. Bring slowly to boil and cook for a few minutes.
4. Add diced duck meat, peas and herbs and heat for few minutes.
5. Add cream last and keep warm.
6. In centre of each pancake put a spoonful of filling, roll up and arrange in overlapping row in ovenproof dish.

SERVING
7. Spoon over remaining melted butter and some breadcrumbs, mixed with a little grated orange rind.
8. Heat for few minutes in oven and serve.
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