Satay sauce is an explosion of flavours and textures. Combined with duck and sweet potatoes makes a tasty sweet savory dish.

Preparation method

  • Preheat the oven to 80°C.
  • For the pancakes, mix the flour with the water, eggs and salt, cook about 10 medium-sized pancakes in a hot pan.
  • Blanche the chives with boiling water, then dry them.
  • Sweat the vegetable julienne and season to taste with the hoisin sauce, pour it on the middle of the pancakes and tie them with the chives into open bags.
  • Keep the pancakes warm in the oven.
  • Salt and pepper the duck breast, then fry in a pan until pink.
  • Fry the sweet potatoes in rice oil and heat the satay sauce in a small pot.
  • Cut the duck breast into slices, serve with satay sauce, sweet potatoes and a vegetable bag.


  • 1.8 kg Barberie duck breast
  • 1.5 kg sweet potato Golden Turtle for Chefs™ (Art. 60624)
  • 50 ml rice oil Golden Turtle for Chefs™ (Art. 60354)
  • 500 ml Satay Sauce Golden Turtle for Chefs™ (Art. 60496)
  • 300 g pumpkin, cut into julienne
  • 300 g celeriac, cut into julienne
  • 300 g leek, cut into Julienne
  • 80 ml Hoisin Sauce Golden Turtle for Chefs™ (Art.60305)
  • 10 chives, long
Pancake batter:
  • 200 g wheat flour
  • 250 ml water
  • 4 eggs
  • ½ ts salt

Useful information

  • Costs p. portion: approx. €3.90
  • Energy p.portion: approx. 820 kcal
  • Preparation time: approx. 50 min.
  • Preparation in advance partly possible
  • Accessories: cutting board, bowl, whisk, pans, pot oven




This dish can also be steamed in a traditional pot with a lid. Serve the mussels separately from the curry sauce for best results.