Note: there are many components to this dish. Feel free to enjoy the duck on its own, with potatoes fried in rendered duck fat and a simple green salad, or make the crêpes and use purchased duck confit.
Crêpes
Ingredients
- 3 large eggs
- 4 tablespoons butter, melted and cooled
- 1 teaspoon sea salt
- ⅔ cup Deanna’s Gluten-Free Pastry Flour
- 1 cup whole milk
- Additional butter, for frying
Method
- Place the eggs in the bowl of a blender and blend; add the melted butter and salt and blend. With the motor running, gradually add the flour, alternating with the milk, until smooth and fully blended. Continue with the blender running for 2-3 minutes. Set aside and let the batter rest for 5-6 minutes. (You can also combine the ingredients by hand in a large bowl using a whisk).
- Heat an 8- or 9-inch pan over medium heat; coat lightly with butter. Pour ½ cup of the batter into the pan, quickly swirling until it coats the entire base. Cook until the crêpe is golden, and the edges are dry and lift slightly, about 2 minutes; flip over and continue cooking until just golden brown, one additional minute. Remove from pan, and stack on a plate until all of the batter is used. Crêpes can be stacked, covered, and stored in the refrigerator until you are ready to assemble the dish.
24-hour Duck Confit
Ingredients
- 4 duck legs
- 1 tablespoon sea salt
- 6 shallots, quartered
- 1 small onion, cut into medium chunks
- 6 garlic cloves, peeled
- ½ bunch fresh parsley, chopped
- 2 tablespoons fresh rosemary leaves
- 2 teaspoons whole black peppercorn, crushed
- 4 cups rendered duck fat
Method
- 24 hours before serving, cover duck legs evenly on all sides with sea salt. Set aside.
- In the bowl of a food processor, combine the shallots, onion, garlic, and parsley and pulse until finely chopped, about a dozen times. Place seasoned duck legs, chopped mixture, rosemary and peppercorns together in a 1-gallon, sealable, freezer bag. Seal and press out as much air as possible. Rub the bag to distribute the cure mixture on both sides of duck legs. Lay the bag flat in baking dish with skin side up. Refrigerate turning occasionally for 24 to 48 hours.
- Preheat oven to 225°F.
- Gently melt the duck fat in a 4-quart Dutch oven, over medium-low heat. Remove the duck legs from their cure, wipe away any mixture; gently rinse the legs under cold water; pat dry. Arrange the dried duck legs, skin side up, in a single layer, ensuring that they are completely submerged in the rendered duck fat. Cover the pan and bake for 3 ½ hours. Remove from the oven and allow to cool still submerged in the pan.
Sautéed Spinach and Onion
Ingredients
- 2 tablespoons butter
- 3⁄4 cup chopped sweet onion
- 2 cups fresh spinach leaves
- Salt
- Freshly ground black pepper
Method
- Heat the butter in a large skillet, over medium-high heat. Add the onion and sauté, stirring, until transparent and softened, about 1 to 2 minutes. Add the spinach and season with salt and pepper; cook, stirring occasionally until wilted, 2 to 3 minutes. Remove from heat, drain excess liquid.
Cream Sauce
Ingredients
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons Deanna’s Gluten-Free Pastry Flour
- ⅓ cup heavy cream
- ¼ cup dry white wine
- 1 pinch sea salt
- 1 pinch black pepper
- 1 pinch freshly grated nutmeg, optional
Method
- Bring the milk to a simmer in a saucepan over medium heat; set aside.
- Melt the butter in a saucepan over medium heat; add the flour and whisk until mixture is smooth. Gradually whisk in the warm milk and cook, stirring, until the sauce begins to boil and thickens, about 3-4 minutes. Slowly stir in the cream and the wine. Taste and season with salt, pepper, and a little nutmeg, if desired.
To Serve
Ingredients
- Crêpes
- Shredded duck confit
- Sautéed spinach
- Cream sauce
Method
- Fold one crêpe in half and then fold in half again. Top with shredded duck confit, sautéed spinach and onions, and drizzle with cream sauce. Serve immediately.
- Buon appetito!
I saw Jacques Pépin on a rainy day in 1999 in Southern California. I remember it well because in Southern California, rainy days are few and far between—and because I was completely captivated by him. That moment prompted me to search for every one of his videos and books to learn more about his talents and techniques. Eventually, my DVR was filled. As you can imagine, I am extremely honored and privileged to be a part of my hero chef’s foundation.