Crispy duck and shiitake mushrooms crepe platter

This hors d'oeuvre is sure to impress guests at your next gathering.

Ingredients

• 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

Sauce

• 1 tbsp fresh ginger grated

• 1 garlic clove crushed

• 7ml sake

• 7ml Japanese soy

• 5ml Mirin

• 5ml Sesame oil

• 10g Potato Starch

Method

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.
Enjoy!