Duck Confit Crepe with Whipped Goat Cheese

Crêpes: Your Culinary Canvas

Originating in 12th century France, crêpes revolutionized the pancake landscape and quickly evolved into a prominent staple of continental cuisine. This classic item upholds the rich heritage of French cuisine while its paper-thin consistency functions as the delicate base for endless, customizable fillings. Consider serving crêpes with presentations that thoughtfully showcase the ingredients inside, elevating plate composition. Nontraditional approaches of time-honored fare can help your operation capitalize on transparency, demonstrate culinary ingenuity, and deliver dishes with modern throwback appeal.

Duck Confit Crepe with Whipped Goat Cheese
Duck Confit Crepe with Whipped Goat Cheese Topped with Charred Peach Wedges, Watercress, Microgreens and Crispy Duck Skin
Servings
6shareable-plate servings
Servings
6shareable-plate servings
Duck Confit Crepe with Whipped Goat Cheese
Duck Confit Crepe with Whipped Goat Cheese Topped with Charred Peach Wedges, Watercress, Microgreens and Crispy Duck Skin
Servings
6shareable-plate servings
Servings
6shareable-plate servings
Ingredients
Duck Confit
Savory Almond Flour Crepes
Whipped Goat Cheese
Parsley and Citrus Oils
For Serving
Servings: shareable-plate servings
Units:
Instructions
Duck Confit
  1. Pack duck with garlic, thyme and salt in a ½ hotel pan; cover and refrigerate at least 12 or up to 18 hours. Rinse duck and pat dry with paper towels; place skin-side up in ⅓ hotel pan. Heat fat to 200°F in a saucepan over medium high heat; pour over duck to submerge. Cover with an 8 x 10-inch piece of parchment paper; place on a sheet pan and roast at 250°F until duck is very tender, about 4 hours. Remove duck from fat; place in a clean ⅓ hotel pan and cool. Strain fat through fine-mesh sieve into a saucepan; heat to a simmer and cook over medium heat until all juices evaporate, about 25 minutes. Cool slightly; pour over duck. Refrigerate in an airtight container up to 2 weeks.
Savory Almond Flour Crepes
  1. Purée all ingredients in a blender; let batter rest at room temperature 10 minutes or refrigerate in an airtight container up to 6 days. Makes about 1½ cups.
Whipped Goat Cheese
  1. Whip cheese and cream in a stand mixer with whisk attachment until soft peaks form, about 5 minutes; fold in lemon zest and pepper. Refrigerate in an airtight container up to 6 days. Makes about 2 cups.
Everything Seasoning
  1. Stir all ingredients in a bowl. Store in an airtight container up to 3 months. Makes about 2 tablespoons.
Parsley and Citrus Oils
  1. Blanch parsley in boiling water 10 seconds; transfer to an ice bath, drain and squeeze dry. Purée parsley and ¾ cup oil in a blender; strain through cheesecloth and transfer to a squeeze bottle. Blanch orange peels in fresh boiling water 30 seconds; drain, repeat blanching with fresh water and transfer to an ice bath. Purée orange peels and remaining ¾ cup oil in a blender; strain through cheesecloth and transfer to a squeeze bottle.
For Serving
  1. Heat a sauté pan over medium-high heat; add duck, skin-side down, and sear until skin is crisp and golden brown, and duck is heated through, about 8 minutes, turning once; remove and chop skin. Shred duck and return to sauté pan; cook over medium-high heat until slightly crisp, about 1 minute. Heat ½ teaspoon oil in a crepe pan or nonstick sauté pan over medium heat; add ¼ cup crepe batter and swirl pan to coat. Cook crepe until golden brown, turning once, about 3 minutes. Grill 4 peach wedges over high heat until charred, about 5 minutes, turning once. Fill crepe with Duck Confit; serve with ⅓ cup Whipped Goat Cheese garnished with 1 teaspoon Everything Seasoning, charred peach wedges, watercress, microgreens and crispy duck skin.