Duck Confit Crepes

Name: Duck Confit Crepes
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 3 eggs; 2 cups (500 ml) milk; 1 1/3 cups (200 g) unbleached all-purpose flour; 1 tbsp (15 ml) vegetable oil; 1 tbsp sugar; 1/4 tsp salt; Unsalted butter, for brushing; 4 duck confit thighs, skin removed, deboned and shredded; 1/4 cup (60 ml) hoisin sauce, plus more for serving; 1 tsp (5 ml) toasted sesame oil; 2 carrots, julienned; 1 English cucumber, julienned; 2 green onions, thinly sliced on the diagonal; 1/4 cup (10 g) mint leaves; Sriracha, to taste

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Preparation 40 min
Cooking 25 min
Servings 4

Stylish and shareable are the words for these DIY crepes that max out on flavour while keeping service to a minimum. Arrange the elements in the middle of the table and you’ve got an edible centrepiece for decoration. Guests can assemble their own plates—the fillings of duck confit, julienned veggies, mint and Sriracha sauce will take their taste buds on an international tour.

Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 79)

Sans noix

Ingredients

Crepes
- 3 eggs
- 2 cups (500 ml) milk
- 1 1/3 cups (200 g) unbleached all-purpose flour
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp sugar
- 1/4 tsp salt
- Unsalted butter, for brushing
Duck
- 4 duck confit thighs, skin removed, deboned and shredded
- 1/4 cup (60 ml) hoisin sauce, plus more for serving
- 1 tsp (5 ml) toasted sesame oil
- 2 carrots, julienned
- 1 English cucumber, julienned
- 2 green onions, thinly sliced on the diagonal
- 1/4 cup (10 g) mint leaves
- Sriracha, to taste

Preparation

Crepes
- In a bowl, whisk together the eggs and 1 cup (250 ml) of the milk. Add the flour, whisking vigorously. Add the remaining milk and whisk until smooth. Stir in the remaining ingredients.
- Heat a 9-inch (23 cm) non-stick skillet over medium heat. When the skillet is hot, brush it with butter.
- For each crepe, pour about 1/3 cup (75 ml) of the batter in the centre of the skillet. Distribute the batter by tilting the skillet. When the edges lift away from the skillet and begin to colour after about 1 minute, flip the crepe over with a spatula. Continue cooking for 30 seconds, then transfer the crepe to a plate. Cover with aluminum foil and keep warm.
Duck
- In the same skillet, heat the duck with the hoisin sauce, stirring. Stir in the sesame oil.
- Fill the crepes with the duck, vegetables, mint and Sriracha. Add a drizzle of hoisin sauce, if desired.

Note from Ricardo

The batter will keep for a couple of days in the fridge, and you can cook the crepes the night before or the morning of your get-together. Take a load off on party day by reheating them in the microwave before gathering everyone at the table.

Duck Confit Crepes

Categories

Ingredients

Crepes

Duck

Preparation

Crepes

Duck

Note from Ricardo

Personal Note