Mini Duck Omelette Rolls

Name: Mini Duck Omelette Rolls
Ingredients: 10 ounces duck breast skin scored in a crisscross pattern; 4 tablespoons hoisin sauce; oil for brushing; 3 tablespoons butter; 8 eggs beaten; grated nutmeg freshly, to taste; 3 green onions cut into thin strips; 15 stems fresh chives

8 ingredients

3 steps

Ingredients

10 ounces duck breast skin scored in a crisscross pattern
4 tablespoons hoisin sauce
oil for brushing
3 tablespoons butter
8 eggs beaten
grated nutmeg freshly, to taste
3 green onions cut into thin strips
15 stems fresh chives

Directions

1

Preheat the oven to 225°F. Place the duck skin-side down in an ovenproof frying pan and cook over a medium heat for 6 mins. Spread 1 tbsp of hoisin sauce over the duck. Turn over and cook for 3 mins. Transfer to the oven and roast for 20 mins. Remove, cover and set aside.
2

Increase the oven temperature to 400°F. Line a rimmed baking tray with parchment paper, brush with oil and place in the oven. In a saucepan, melt the butter, then allow to cool slightly. Season the eggs with salt and nutmeg, then stir in the butter. Remove the hot baking sheet from the oven and pour in the egg mixture, smoothing out. Bake for 8-10 mins, until set.
3

Using an 2 1/2 inch round pastry cutter, cut out 15 omelette circles. Slice the duck breast into 15 thin slices. Drizzle 3 tbsp hoisin sauce over the omelettes. Top each with a slice of duck and some green onion. Fold over and tie with a chive stem.