Duck Confit Crepes

Duck Confit Crepes

  • 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



  • 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


  • Crepes

  • Duck

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.

Personal Note