Duck crêpes with pears, walnuts and curly endive

Duck crêpes with pears, walnuts and curly endive

By
From
Meat
Serves
6
Photographer
Dean Cambray

Duck and pancakes partner each other proudly in Chinese cookery. This recipe is much more ‘French Bistro’, but the marriage is just as good.

Crêpes

Ingredients

Quantity Ingredient
1 cup plain flour
pinch salt
1 tablespoon thyme, chopped
1 tablespoon parsley, chopped
1 egg
2 cups milk
melted butter or olive oil, for cooking the crêpes

Duck stuffing

Quantity Ingredient
400g Confit duck leg
1 onion, finely chopped, sweated and cooled
1 tablespoon thyme, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley, chopped
splash lemon juice

Salad

Quantity Ingredient
2 ripe pears, thinly sliced
1 small bunch see method for ingredients, inner heart only
1/2 bunch chives, cut into 3 cm batons
1/4 cup toasted walnuts
1 lime, juiced
3 tablespoons extra-virgin olive oil
freshly ground black pepper
Balsamic syrup, to serve (optional)
salt

Method

  1. To make the crêpes, put all the dry ingredients in a large mixing bowl and mix together. Make a well in the flour and crack in the egg. Work in some of the flour to form a paste. Gradually pour in the milk, whisking all the time, until the mixture is very smooth and has the consistency of thin cream. Cover with a tea towel and leave for 30 minutes to rest.
  2. Heat a large, non-stick frying pan and brush lightly with butter or oil. Ladle in some batter and swirl the pan so that the batter covers the base thinly and evenly. Cook for 1 minute over a medium heat. When the underside is golden brown, flip the pancake over and cook for another 30 seconds until just cooked. Transfer to a plate and cover with a tea towel. Repeat with the rest of the batter, which should be enough to make around 20 crêpes. The crêpes can be made ahead of time.
  3. To make the duck stuffing, put all the ingredients into a blender or food processor, and blitz for 5–10 seconds to form a rough paste.
  4. Preheat the oven to 180ºC and lightly oil a baking tray.
  5. Lay the crêpes out on your work surface. Spread one half with a generous spoonful of the duck stuffing and fold over to enclose. Fold in half again to form a triangle. Arrange the stuffed crêpes on the prepared baking tray and cook in the oven for 5–10 minutes until warmed through and slightly crisp around the edges.
  6. To make the salad, combine all the ingredients, except for the balsamic syrup, in a large mixing bowl and toss gently to combine.
  7. To serve, arrange 2 crêpes on each plate and drizzle with balsamic syrup if using. Place a mound of salad on the side and serve straight away.
Tags:
Meat
Adrian
Richardson
La
Luna
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