Khristianne's Pecking Duck Confit

KHRISTIANNE108Soloall2

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Three Courses

skill level

Moderate

time

30-60min

servings

4

cost

$$

Contributed by : Khristianne

A taste of Duck Legs, Burgundy Wine, Asian Pear, and Cayenne.

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things you'll need.

ingredients

2 Duck Legs
4 Star Anise
1 Cinnamon stick
1 Orange (cut in half)
3 Cloves
Pinch of Cayenne Pepper
4 Bay leaves
3 Garlic cloves
1 tablespoon Sugar
1 cup Burgundy Wine
1 1/2 cups Chicken Stock
1 cup AP Flour
1 Egg
3/4 cup Milk
1/2 cup melted Butter
chopped Chives
Asian Pear (julienned)
Radish (julienned)
Lemon juice
Salt and Pepper

kitchenware

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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 2 Duck Legs
4 Star Anise
1 Cinnamon stick
1 Orange (cut in half)
3 Cloves
Pinch of Cayenne Pepper
4 Bay leaves
3 Garlic cloves
1 tablespoon Sugar
1 cup Burgundy Wine
1 1/2 cups Chicken Stock

instructions In a pressure cooker add first 11 ingredients and set on high pressure for 35 mins until legs are very tender. Take the legs out and strain and reduce the sauce until thickened. Shred the duck meat and add to reduced sauce.
step 2

ingredients 1 cup AP Flour
1 Egg
3/4 cup Milk
1/2 cup melted Butter
chopped Chives

instructions Make crepe batter by adding flour, egg, milk, melted butter, chives and salt and pepper in a blender, let rest. In a non-stick pan, add butter and cook crepes. Set aside.
step 3

ingredients Asian Pear (julienned)
Radish (julienned)
Lemon juice
Salt and Pepper

instructions Make slaw by adding asian pear, radish, lemon juice, and salt and pepper in a bowl. Set aside. Put shredded duck meat in crepes, add slaw and roll. Serve with more sauce if preferred.
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