BBQ Duck and Corn Crepes

Winner, 2007 Plate Recipe Contest, Chef Anthony Jacquet

Serving Size {4 Servings}


For the Duck Breast:

4 each Maple Leaf Farms Boneless Duck Breasts

2 oz Extra Virgin Olive Oil

1 each Shallot, julienne

1 each Orange, sliced

1/4 tsp Black Pepper, freshly ground

1/8 tsp Coriander Seeds, freshly ground

For the Duck Confit:

4 each Maple Leaf Farms Duck Legs

8 each Garlic Cloves

1 bunch Thyme Sprigs

1/2 cup Kosher salt

1 qt Duck fat, melted

For the Crepes:

3 each Eggs

1/8 tsp Kosher Salt

1 1/4 cups Whole Milk

1 cup All Purpose Flour

1/4 cup Butter, melted

1 tsp Orange Zest

2 Tbsp Sugar

1 cup Fresh Corn, pureed

For the Glaze:

1 cup Ketchup

1 cup Dijon Mustard

1 cup Brown Sugar

1/2 cup Soy Sauce

1/2 cup Onion, diced

1 Tbsp Garlic, minced

1/2 cup Molasses

3/4 cup Beef Consomme

Remaining Ingredients:

2 ears of Corn, shucked

1 bunch Heirloom Spinach, stemmed and washed

1 tsp Pink Peppercorns, ground

1/2 cup Creme Fraiche

To taste Salt & Pepper

As needed, Olive oil


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1. Duck Breast: Remove tenderloin from duck breast and reserve for another use. Score skin of duck breast. Marinate breast with olive oil, shallots, orange slices, black pepper and coriander. Set aside overnight.

2. Duck confit: Add salt o duck legs and toss well. Let sit overnight. The next day, preheat over to 300 degrees. Rinse the duck legs and place in a sturdy pot. Add garlic, thyme and melted duck fat. Bring mixture to a simmer, cover and place in oven. Let cook for 2 hours until duck is tender and beginning to fall off the bone. Let cool to room temperature; shred leg meat. Set aside.

3. Crepes: Mix eggs, milk, butter, zest and corn puree. In a separate bowl mix flour, sugar and salt. Add wet ingredients to dry and mix. Let sit for four hours.

4. Preheat a 5" nonstick pan on medium heat. Spray with oil and ladle 1 ounce of batter into the pan Tilt the pan quickly so that batter covers the bottom of the pan. Cook for 1 minute and flip to the other side. Cook for another minute and remove from the pan. Repeat until the batter is finished. Keep crepes on sheet tray in 200 degree oven until ready to use.

5. Glaze: Mix all the glaze ingredients in a large pot and mix well. Let simmer on low heat for an hour. Puree mixture and keep warm.

6. Creme fraiche: Mix pink peppercorns with creme fraiche with a whisk. Place mixture in a squeeze bottle.

7. To prepare, season duck breast with salt and pepper and place breast skin side down in medium size pan on medium heat. Render all the fat until fat is crisp and gold brown (about 4 minutes). Turn to the other side and cook for another 4 minutes until medium rare. Let duck breast rest for 4 minutes, then slice into half inch slices.

8. To assemble the crepes, mix duck confit with 2 ounces of the glaze and 2 ounces of corn. Place 2 ounces of duck mixture into each crepe and roll the crepe. Cut in half on the bias, keep warm and set aside for plating.

9. Heat a small saute pan over high heat. Add 1 tablespoon of olive oil and saute spinach with corn just until heated through, about 1 minute. Set aside.

10. To serve: Place crepe halves with filling in the middle of the plate facing each other. Place spinach mixture in front of crepes. Squeeze pink peppercorn creme fraiche in a straight line crossing the entire plate at a 45 degree angle. Fan the duck breast over the spinach mixture and against the crepes. Lightly spoon the sweet mustard glaze on the duck and around the plate.

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