Crispy duck and shiitake mushrooms crepe platter

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  • 1x pack of Marcel's Double Love Sweet Crepes or Ooh La La Gluten Free Crepes
  • 1 duck break 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
  • 1 tbsp fresh ginger grated
  • 1 garlic clove crushed
  • 7ml sake
  • 7ml Japanese soy
  • 5ml Mirin
  • 5ml Sesame oil
  • 10g Potato Starch


  • 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 shitake 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 vegetable 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!