RETURNING SOON

Khristianne's Pecking Duck Confit

KHRISTIANNE108Soloall2
Three Courses
skill level
Moderate
time
30-60min
servings
4
cost
$$
Contributed by :
A taste of Duck Legs, Burgundy Wine, Asian Pear, and Cayenne.
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ingredients
  • 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
  • 1 cup AP Flour
  • 1 Egg
  • 3/4 cup Milk
  • 1/2 cup melted Butter
  • chopped Chives
  • Asian Pear (julienned)
  • Radish (julienned)
  • Lemon juice
  • Salt and Pepper
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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. 
  • 2
    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. 
  • 3
    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.