Crispy Duck & Shiitake Mushrooms Crepe Platter
This hors d'oeuvre is sure to impress guests at your next gathering.
1x pack of Marcel's Ooh La La Gluten Free Crepes
1 duck breast crispy skinned
6 fresh Shiitake mushrooms
2 bok choy washed and sliced
30g bean thread noodles (Harusame)
90g bamboo shoots
4 spring onions finely chopped
1 tbsp fresh ginger grated
1 garlic clove crushed
7ml Japanese soy
5ml Sesame oil
10g Potato Starch
Soak noodles in boiling water for 5 minutes drain and cool. Warm crepes in the microwave or oven to make them easier to roll. Slice bamboo, spring onions and shiitake mushrooms and bok choy. Preheat a hot pan or wok and fry with the vegetable oil until wilted but not over cooked, add the sauce. Slice duck breast thinly.
Take one crepe and place 1 layer of sliced duck then the vegetables and roll up like you would a roulade, or even sushi, keeping it tight until desired thickness. Slice the crepes and serve on spoon or as desired. Great for canapes at a dinner party.