Serves: 4
Preparation time: 2 days
Cooking time: 3 hours
Ingredients needed to make Duck Confit Crepes with Cumberland Sauce:
For the duck leg confit:
- 1 ½ lb duck legs
- ¼ tsp fresh thyme, chopped
- ½ tsp garlic, chopped
- 1 bay leaf
- 1 tsp sea salt
- ¼ tsp black peppercorns, cracked
- 4 cups vegetable oil
For the crepes:
- 4 crepes, each 5’’ wide
- ¾ cup burdock root, julienned
- ½ cup radish, julienned
- ¼ cup carrot, julienned
- 1 tbsp butter
- 2 tbsp vegetable oil
- ½ cup duck leg confit, shredded
- 2 tbsp soy sauce
For the Cumberland sauce:
- 2 shallots, finely sliced
- 9 oz redcurrant jelly
- Thumb-sized fresh ginger, peeled and grated
- 1 tsp green peppercorns in brine, washed and drained
- 3 fl oz port
- Knob of butter
- 5 fl oz chicken broth
Cooking instructions for Duck Confit Crepes with Cumberland Sauce:
- To prepare the duck leg confit, stir the thyme, garlic, salt and peppercorns in a bowl and throw in a bay leaf.
- Rub this mixture all over the duck legs and place them in a large, shallow bowl.
- Spread a sheet of parchment paper on top of the duck legs and place a heavy weight on top.
- Cover and refrigerate for a couple of days.
- After 2 days, shake off the salt cure mixture from the duck legs and dab them with paper towels to get rid of any excess mixture.
- Warm up your oven to 200 degrees F.
- Smother the meat with a good lug of vegetable oil and roast in the hot oven for a couple of hours.
- Remove from oven and set aside to cool.
- Drain them out from the cooking oil and pull the flesh apart from the bones into fine shreds, using 2 forks.
- To make the sauce, add a small dollop of butter into a skillet and melt it over moderate heat.
- Throw in the ginger as well as shallots and stir fry for a couple of minutes or until they soften.
- Pour in a splash of port and bring the mixture to a boil.
- Continue to boil until it reduces to form a sauce with thick syrup-like consistency.
- Stir in the broth and bring it back to a boil.
- Scatter the green peppercorns into it and stir it into the sauce, along with the redcurrant jelly.
- Bring the mixture to a simmer and continue to cook for 2-3 minutes, at moderately slow flame, until the jelly dissolves completely.
- Reduce the flame to minimum heat and keep warm until the crepes are assembled.
- For the crepes, heat the oil in a skillet over moderately high flame and throw in the radish, carrot and burdock root juliennes.
- Stir fry until they brown slightly and turn soft.
- Stir in the soy sauce and continue to cook until the cooking liquid is absorbed.
- Turn off the heat and stir in the shredded duck meat.
- Lay the crepes flat onto a working surface and spread a portion of the sautéed mixture along one edge of each crepe.
- Roll it into a tight cylinder and tuck in the open ends.
- Melt butter in a medium saucepan and shallow fry the crepe rolls until they turn golden brown.
- Arrange them on serving plates and spoon the warm Cumberland sauce over them.
- Serve warm.
Image credit: Wikimedia Commons
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