Duck Breast with Vegetable Pancakes

Preheat the oven to 180°C for the duck breast with vegetable pancakes. Bake the pancakes and keep them warm or slightly warm up the ready-bought pancakes (wrapped in aluminum foil in the oven or over low heat in a pan). Salt and pepper the well-cleaned duck breasts and fry them in a little hot oil on both sides. Place in hot oven and roast at 180°C for about 10 minutes until tender pink. Take out, wrap in aluminum foil and let rest for a while. Pour poultry stock over the roast residue and boil down vigorously. Strain, add crème de cassis and boil down again. Stir in cold butter, thicken the sauce with it, but do not let it boil any more.

Slice the duck breast, arrange on warmed plates and drizzle with the sauce. Add the hot vegetable pancake. Cut the root vegetables into fine strips, shiitake mushrooms into small pieces. Finely chop or grate the garlic and ginger and sauté in a little hot oil.

For the duck breast with vegetable pancakes, add the root vegetables, season with soy sauce and steam briefly. Add mushrooms as well as sprouts and saute just long enough for everything to still be crunchy. Season to taste with chili sauce. Spread the warm pancakes, add some vegetable filling and roll up.

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