• Prep Time 5 minutes
  • Cook Time 15 minutes
  • Serving For 1 People
  • Difficulty Easy
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This recipe is best with
Anchor 12s Processed Cheddar

Recipe Ingredient

  • Smoked Duck Omelette Filling:
  • 1/2 smoked duck breast (60g+-)
  • 50g kimchi, roughly chopped
  • 20g coriander, chopped
  • 1/4 green pear, big diced
  • 2 slices Anchor Processed Cheddar Slices
  • 2 eggs
  • a knob Anchor Unsalted Butter
  • Other ingredients
  • 1 pcs tortilla wrap, lightly toasted.
  • Japanese mayo as needed

Instructions

  1. Score smoked duck skin and slowly pan-seared skin side down without oil. Render out the fat, until the skin is nicely brown and crispy, drain on kitchen towel. Cut smoked duck breast into baton when cooled.
  2. In a bowl mix duck, kimchi, coriander, and pear together. Crack the eggs in a bowl and whip the eggs with a fork.
  3. Melt Anchor Unsalted Butter in a non-stick pan (an inch smaller than the tortilla wrap) on medium heat low until foamy. Sauté onion until fragrant, add in the egg mixture.
  4. Quickly stir and shake the pan to distribute the eggs and ensure they are cooked evenly. When they are almost set, take the pan off the heat. Lay 2 slices of cheddar cheese slice, pour in the filling mixture and fold the omelette. Using a heatproof spatula to lift one edge and tipping the pan slightly to make it easier to fold over.
  5. With tortilla on a plate, carefully tip the omelette on the tortilla wrap, drizzle some Japanese mayo fold it like a taco. Enjoy!

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