Ducks in a duvet
Recipe by Michel Rouse
Brine: Guinness, Kosher salt, garlic, onions, bay leaves, pepper corns, cinnamon stick, brown sugar, Angostura bitters, balsamic vinegar
Crepes: 250g flour, 50cl milk, 3-4 eggs, oil
Duck breast, romaine lettuce, cherry tomatoes, green chillies, onions, lime juice, coriander, sour cream
Prep. Time → 45 min
Cook Time → 30 min
1. Duck
1. Brine duck breast overnight
2. Remove duck breast from brine, rinse and let stand 1 hour in refrigerator
3. Slow cook the duck breast for 8-9 hours
4. Remove fat and pull duck breast into shreds of meat
2. Duvet
1. Combine flour, milk and eggs and whisk until smooth
2. Heat oil in a pan and make thin crepes
3. Putting Ducks in the Duvet
1. Shred romaine lettuce
2. Finely dice cherry tomatoes with green chilli, onion, coriander and mix with lime juice
3. Place the following in order on a crepe:
a. Dollop of sour cream
b. Shredded iceberg lettuce
c. Pulled duck
d. Cherry tomato salsa
appetizers, appetizer, duck, tapas, crepe, mezze December 26, 2013 22:26
No one has liked this recipe.
No comments yet.