Ingredients
- duck
- 1 cup carrots, celery, red pepper and sugar snap peas
- 1 cup onion
- 1 cup hoisin sauce
- 1 clove garlic
- 1 clove orange
- 1 tablespoon canola oil
- 1/2 cup brandy
- 1/2 cup crepes
- 1/2 cup salt and pepper
- duck
- 1 cup carrots, celery, red pepper and sugar snap peas
- 1 cup onion
- 1 cup hoisin sauce
- 1 clove garlic
- 1 clove orange
- 1 tablespoon canola oil
- 1/2 cup brandy
- 1/2 cup crepes
- 1/2 cup salt and pepper
- 1 cup flour
- 1 cup milk
- 1 cup eggs
- 1 teaspoon salt
- 1 tablespoon butter
Preparation
Baking Directions:
Shred duck confit.
In a medium size sauté pan over high heat, add one tablespoon of canola oil, caramelize diced onion.
When they are caramelized, add the shredded duck meat to the pan.
Add julienne vegetables and cook until the vegetables are warmed through.
Reserve.
In another pan, brown chopped garlic in a scant teaspoon of canola oil.
Add ½ cup brandy, important — remove the pan from any open flames as you add the brandy, since it will flame up.
Add hoisin.
Cook together for 5 minutes or until it return to the original consistency.
Season with salt and pepper.
Place crepe on a flat surface, spread a thin layer of hoisin on the crepe.
Add warm duck confit & julienne vegetables.
Roll into a giant cone.
Continue rolling until all 12 crepes are used up.
Serve with wild rice and more hoisin sauce on the side.
CREPESMix milk and eggs, pour over flour and mix to form a batter.
Allow to rest for at least half an hour.
Heat a medium non-stick pan over medium heat, add butter and continue heating for 30 seconds.
Pour a scant 2oz batter in the pan and swirl around so that the batter spreads over the bottom of the pan in a thin layer.
Cook for 2 minutes, flip.
Continue until all the batter is used up.
The crepe will keep covered for up to 3 days refrigerated.
