Duck and Green Pea Pancakes Recipe
Ingredients
| Flour | 4 Ounce (For the Pancakes :) | |
| Egg | 1 (For the Pancakes :) | |
| Egg yolk | 1 (For the Pancakes :) | |
| Milk | 8 (For the Pancakes :) | |
| Butter | 1/2 Ounce (For the Pancakes :) | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| Cooked duck - 5-7 ounce, diced | ||
| Butter | 2 Ounce (For the Filling :) | |
| Onion | 1 (For the Filling :) | |
| Mushrooms | 8 (For the Filling :) | |
| Flour | 3/4 Ounce (For the Filling :) | |
| Strong stock - 1/4 pint | ||
| Peas | 3 Ounce (For the Filling :) | |
| Parsley and thyme - 1 tablespoon, chopped | ||
| Cream | 4 Tablespoon (For the Filling :) | |
| Breadcrumbs | 2 Tablespoon, browned (For the Filling :) | |
| Grated rind - of 1 orange | ||
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.
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.
Chef
