Peking Duck Omelettes
- 1/2 None Peking barbecued duck
- 4 None large eggs
- 1 tsp toasted sesame seeds
- None None cooking oil spray
- 1/2 None mini cucumber, seeded, cut into thin strips
- 2 None spring onions, finely chopped
- 1/3 cup hoisin sauce
- Preheat oven to 375u0b0F. Line a baking sheet with parchment paper. Cut duck skin into thin strips and place on tray in a single layer. Bake 8-10 mins, until crispy. Thinly shred duck meat.
- Meanwhile, whisk together eggs, 1/4 cup water and sesame seeds. Season to taste. Heat a 6 inch frying pan on high and spray with oil. Pour 2 tbsp egg mixture into pan and swirl to cover base. Cook 1 min, until lightly browned. Flip and cook for few seconds. Slide onto a plate. Repeat with remaining egg mixture.
- Arrange an equal amount of duck meat in the center of each omelette. Top with cucumber, duck skin, onion and a drizzle of hoisin sauce. Roll up to enclose filling. Serve as an entree, or cut into small pieces and serve as an appetizer.
peking barbecued duck, eggs, sesame seeds, cooking oil spray, cucumber, spring onions, hoisin sauce
Taken from recipes-plus.com/api/v2.0/recipes/24768 (may not work)