2 Duck Legs 4 Star Anise 1 Cinnamon stick 1 Orange (cut in half) 3 Cloves Pinch of Cayenne Pepper 4 Bay leaves 3 Garlic cloves 1 tablespoon Sugar 1 cup Burgundy Wine 1 1/2 cups Chicken Stock
In a pressure cooker add first 11 ingredients and set on high pressure for 35 mins until legs are very tender. Take the legs out and strain and reduce the sauce until thickened. Shred the duck meat and add to reduced sauce.
1 cup AP Flour 1 Egg 3/4 cup Milk 1/2 cup melted Butter chopped Chives
Make crepe batter by adding flour, egg, milk, melted butter, chives and salt and pepper in a blender, let rest. In a non-stick pan, add butter and cook crepes. Set aside.
Asian Pear (julienned) Radish (julienned) Lemon juice Salt and Pepper
Make slaw by adding asian pear, radish, lemon juice, and salt and pepper in a bowl. Set aside. Put shredded duck meat in crepes, add slaw and roll. Serve with more sauce if preferred.