Crispy duck and shiitake mushrooms crepe platter

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  • 1x Marcel's Double Love Sweet Crepes (6 pack) or Ooh La La Gluten Free Crepes (8 pack)
  • 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


  1. Soak noodles in boiling water for 5 minutes drain and cool.
  2. Warm crepes in the microwave or oven to make them easier to roll.
  3. Slice bamboo, spring onions and shitake mushrooms and bok choy.
  4. Preheat a hot pan or wok and fry with the vegetable oil until wilted but not over cooked, add the sauce.
  5. Slice duck breast thinly
  6. 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.
  7. Slice the crepes and serve on spoon or as desired.
  8. Great for canapes at a dinner party. Enjoy!