Corn Crepes with BBQ Duck Confit

  • Level: Advanced
  • Total: 8 hr 45 min
  • Prep: 30 min
  • Inactive: 8 hr
  • Cook: 15 min
  • Yield: 2 to 3 servings
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Ingredients

2 tablespoons canola or olive oil, plus more for greasing pan

1/2 cup fresh or frozen corn kernels, thawed

1/4 teaspoon kosher salt, plus more for seasoning

1/2 cup small diced, cored and seeded red bell pepper

1/4 cup thinly sliced scallions, white and green parts

1 to 2 cloves garlic, sliced

1/2 cup whole milk

2 large eggs

1/2 cup all-purpose flour

2 tablespoons oil

BBQ Sauce, recipe follows

1 leg Duck Confit, recipe follows

Sour cream, for garnish

Cilantro leaves, for garnish

BBQ Sauce:

1 tablespoon blended oil

1 small yellow onion, minced

1 jalapeno, seeds and ribs included, sliced

1 jalapeno, seeds and ribs included, sliced 

Kosher salt

1 1/2 tablespoons coriander seeds, toasted

1/2 tablespoon chipotle powder

1/2 cup packed dark brown sugar

1/2 cup sherry vinegar

1 cup strong coffee

1 cup ketchup

Duck Confit:

8 duck legs and thighs

3 tablespoons kosher salt

1 teaspoon sugar

1 tablespoon coriander seeds, toasted and crushed

1 teaspoon ground cinnamon

1 teaspoon smoked sweet paprika

4 garlic cloves, minced

1 minced shallot

4 bay leaves, crumbled

1 quart (4 cups) duck fat, melted

Directions

  1. Heat the oil in a saute pan over medium heat. Add the corn, season with a little salt, and allow to sweat. Stir in the bell pepper, scallions, and garlic and continue to sweat for 2 to 3 minutes.
  2. Transfer the softened vegetables to the bowl of a food processor. Add the milk, eggs, flour, oil, and 1/4 teaspoon salt to the food processor and pulse until smooth. Let rest for 30 minutes, and if possible, cover and refrigerate for 2 to 4 hours. 
  3. Meanwhile, add about 1 cup of BBQ Sauce to a small saucepan and warm it over medium-low heat. Remove the meat from the duck leg by using a fork to shred it away from the bone, keeping the pieces chunky. Add the shredded duck meat to the BBQ Sauce and heat through.
  4. 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. Ladle in about 2 tablespoons of batter and swirl to coat the bottom of the pan. Cook it until it's slightly browned. Flip the crepe and continue cooking for another minute until it's just cooked through. Transfer the crepe to a plate and repeat with the remaining batter, stacking them on top of the other. You should have 4 to 6 crepes.
  5. To serve, put a crepe flat on a plate. Top with a couple spoonfuls of BBQ duck confit. Roll the crepe and garnish with a dollop of sour cream and a couple cilantro leaves. Drizzle with some remaining BBQ sauce. Repeat with the remaining ingredients.

BBQ Sauce:

Yield: about 2 cups
  1. BBQ Sauce directions: Add the oil to a small saucepan over medium-low heat. When the oil is hot, add the onion and jalapeno with a good pinch of salt, sweating until translucent, about 2 minutes. Add the coriander, chipotle powder, brown sugar, vinegar, coffee, and ketchup. Stir to combine, then reduce the heat and simmer for 10 minutes. Strain, discard the solids, and let cool. Store covered in the refrigerator for up to 1 month. 

Duck Confit:

Yield: 8 servings
  1. Duck Confit directions: Rinse the duck legs and thighs and pat dry. Add them to a 2-gallon resealable plastic bag. 
  2. Mix together the salt, sugar, coriander, cinnamon, paprika, garlic, shallot, and bay leaves in a small bowl. Add the mixture to the duck pieces and coating them well. Close the bag and refrigerate for 24 to 48 hours, flipping it once a day. 
  3. Preheat the oven to 200 degrees F. Remove the legs and thighs from the bag, rinse thoroughly, and pat dry. Put them in a 4-quart Dutch oven or other suitable pot and cover them with the fat. Put the pot in the oven and cook for 8 to 10 hours. 
  4. Remove the pot from the oven and allow the duck to cool in the fat. Refrigerate in the fat until ready to use, at least 1 month. 

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