Confit Poulard Breast in Sesame Crêpes with Hoi Sin Sauce

Perhaps your new favorite bean dish:

Heat the oil with the herbs and then pour it over the poulard breast, which is in a small saucepan. Cook in the stove at 100 °C for about 120 minutes until done. Next, drain on a dab and cut into narrow strips.

Mix the ingredients for the crêpes, bake in a frying pan until thin and cool.

Briefly sauté the pak choi vegetables and beans in a sauté pan, season, and then roll into a wrap along with the chicken strips and peanuts in the crêpes. Keep the crêpes warm in the stove and heat the hoi sin sauce in the saucepan. If it tastes too savory, thin with a little water.

Serve the crêpes with the sauce and garnish with a few fresh coriander leaves.

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