Corn Crepes With Bbq Duck Confit
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Canola3 tbsps
Kosher Salt2 cloves
Garlic (sliced)1 cup
Whole Milk2 large
Egg1 cup
All-Purpose Flour1 tbsp
Oil (blended)1 small
Yellow Onion (minced)1 tbsp
Chipotle (powder)1 cup
Sherry Vinegar1 cup
Ketchup1 tsp
Sugar1 tsp
Ground Cinnamon1 tsp
Sweet Paprika (smoked)4 cups
Duck Fat (melted)Directions:
1
Heat the oil in a saute pan over medium heat
2
Add the corn, season with a little salt, and allow to sweat
3
Stir in the bell pepper, scallions, and garlic and continue to sweat for 2 to 3 minutes
4
Transfer the softened vegetables to the bowl of a food processor
5
Add the milk, eggs, flour, oil, and 1/4 teaspoon salt to the food processor and pulse until smooth
6
Let rest for 30 minutes, and if possible, cover and refrigerate for 2 to 4 hours
7
Meanwhile, add about 1 cup of BBQ Sauce to a small saucepan and warm it over medium-low heat
8
Remove the meat from the duck leg by using a fork to shred it away from the bone, keeping the pieces chunky
9
Add the shredded duck meat to the BBQ Sauce and heat through
10
Once ready to make the crepes, lightly coat a 7 or 8-inch saute pan over medium heat with a little bit of oil or duck fat
11
Ladle in about 2 tablespoons of batter and swirl to coat the bottom of the pan
12
Cook it until it's slightly browned
13
Flip the crepe and continue cooking for another minute until it's just cooked through
14
Transfer the crepe to a plate and repeat with the remaining batter, stacking them on top of the other
15
You should have 4 to 6 crepes
16
To serve, put a crepe flat on a plate
17
Top with a couple spoonfuls of BBQ duck confit
18
Roll the crepe and garnish with a dollop of sour cream and a couple cilantro leaves
19
Drizzle with some remaining BBQ sauce
20
Repeat with the remaining ingredients
21
BBQ Sauce directions: Add the oil to a small saucepan over medium-low heat
22
When the oil is hot, add the onion and jalapeno with a good pinch of salt, sweating until translucent, about 2 minutes
23
Add the coriander, chipotle powder, brown sugar, vinegar, coffee, and ketchup
24
Stir to combine, then reduce the heat and simmer for 10 minutes
25
Strain, discard the solids, and let cool
26
Store covered in the refrigerator for up to 1 month
27
Duck Confit directions: Rinse the duck legs and thighs and pat dry
28
Add them to a 2-gallon resealable plastic bag
29
Mix together the salt, sugar, coriander, cinnamon, paprika, garlic, shallot, and bay leaves in a small bowl
30
Add the mixture to the duck pieces and coating them well
31
Close the bag and refrigerate for 24 to 48 hours, flipping it once a day
32
Preheat the oven to 200 degrees F
33
Remove the legs and thighs from the bag, rinse thoroughly, and pat dry
34
Put them in a 4-quart Dutch oven or other suitable pot and cover them with the fat
35
Put the pot in the oven and cook for 8 to 10 hours
36
Remove the pot from the oven and allow the duck to cool in the fat
37
Refrigerate in the fat until ready to use, at least 1 month