| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Prep: | 30 min |
| Cook: | 3 hr |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Prep: | 30 min |
| Cook: | 3 hr |
| Yield: | 4 servings |
Ingredients
- 4 duck legs
- Salt and pepper
- 4 sprigs fresh thyme
- 4 garlic cloves
- 2 cups vegetable oil
- 1 cup flour
- Pinch salt and white cracked pepper
- 2 eggs
- 2 tablespoons toasted sesame seeds
- 1 cup milk
- 1 scallion, white and green parts, finely chopped
- 1 carrot, julienned
- 1 scallion, white and green parts, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon white sesame seeds
- 1/2 teaspoon chile paste
- 1 tablespoon sesame oil
- Salt and white pepper
- Egg wash
Instructions
- For the confit: Preheat oven to 200 degrees F.
- Arrange the duck legs in a single layer in a high-sided baking pan. Season the duck heavily with salt and pepper, toss in thyme and garlic. Pour oil over the duck and bake for 2 to 3 hours. Remove the duck from the fat, shred the meat from the bones and set in a bowl.
- To prepare the pancakes: In a bowl or blender, combine flour, salt, eggs, and sesame seeds. Gradually whisk in the milk, the batter should be lump free and the consistency of heavy cream. Add a little water to thin out if necessary. Fold in chopped scallions.
- Coat a 6 or 8-inch skillet with peanut oil or non-stick spray and place over medium heat. Ladle about 2 tablespoons of the batter into the pan and swirl around so it covers the bottom; pour back any excess. The batter will dry before your eyes. Cook for 1 minute until lightly golden but not crisp, then flip over. Remove the pancake to a platter and repeat until all the batter is used.
- Preheat oven to 400 degrees F.
- Combine the shredded duck meat with carrot, scallion, thyme, ginger, garlic, sesame seeds, chile paste and sesame oil; season with salt and pepper. Lay a small amount of the filling in the scallion pancake and roll up. Arrange them on a baking sheet, brush with egg wash, and bake for 10 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2178 |
| Total Fat | 212 g |
| Saturated Fat | 40 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 36 g |
| Cholesterol | 258 mg |
| Sodium | 1155 mg |
| Serving Size | 1 of 4 servings |
| Calories | 2178 |
| Total Fat | 212 g |
| Saturated Fat | 40 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 36 g |
| Cholesterol | 258 mg |
| Sodium | 1155 mg |
Reviews
This has got to be one of my favorite recipes by far. I have never prepared duck before, but I will be it doing again in the future. I ended up using 8 duck legs instead of the 4 so I just doubled the recipe. My legs were done at two hours, the internal temp was at 190. I think 3 hours might be too long, I guess it all depends on your oven.
The only thing I was concerned about were my crepes. I thought that they were coming out too thick so I ended up buying some wraps for spring rolls. I used both just in case the crepes didn’t come out good. Everyone loved them and the crepe ones were the favorite. Make sure you use all fresh ingredients, it really makes the recipe. The ginger is the highlight of the spring roll, the flavors were explosive.
I will try this recipe again, I can only imagine how much better they will come out after some more practice.
I just made these for an asian tapas party. I needed to triple the recipe – so I substituted roasted chicken thighs for the duck legs. Although this recipe has a lot of steps and takes time – it is absolutely worth it. I will make them again – although for a smaller crowd – and will try it with duck legs.
Absolutely fabulous!
Outstanding. Period.