1 Combine the marinade ingredients in a small bowl, add the duck and marinade for a few minutes. Whisk the eggs and milk together and add enough cream to make the consistency of double cream. Stir in the chopped herbs and season. 2 Heat the oil in a medium sized frying pan and fry the onions until soft, add the marinated duck and cook for 5-6 minutes. 3 Add the mooli, pak choi, white wine, honey and soy sauce, bring to the boil the transfer to a warm oven while you cook the pancakes. 4 Heat a small shallow pan with a little oil. When hot, pour in enough pancake batter to coat the base of the pan and cook for a few minutes on each side. Serve the pancakes filled with the stir-fried duck. NOTES : Chef - Kevin Woodford Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (797g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 550 (43%)|
|Amt Per Serving||% DV|
|Total Fat 61.1g||82 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 25.7g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 2121.2mg||653 %|
|Sodium 1315.2mg||45 %|
|Potassium 933.7mg||25 %|
|Total Carbohydrate 121.2g||36 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 120.1g|
|Protein 67.2g||96 %|
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Calories per serving: 1281
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