Ingredients :
250 gr of pulled confit
Coating :
60 ml of soya sauce 60 ml of Hoisin sauce
1 lime
Preparation :
Cook at medium heat the coating ingredients, then add the pulled duck meat and heat until lightly crisp.
Crêpes :
1 cup of coconut milk 1 cup of flour
1 egg
Preparation :
Whip all the ingredients until mix is homogenous. Make 4 crepes with the mix.
Coating :
2 cucumbers
2 green onions
60 ml of rice wine vinegar
60 ml of sesame oil
100 gr of roasted cashew nuts
Coriander
Preparation :
Cut the cucumbers and the green onions in matchsticks Coarsely chop the cashew nuts and pull the leaves off the coriander. Mix the oil and the vinegar.
Assembly :
Lay the coated duck meat on the crepe, then add the green onion and cucumber salad with the dressing. Sprinkle with coriander and cashw nuts. Season with salt and pepper.
