Pan-seared Duck Breast With Duck Confit And Collard-stuffed Crepes

Image of Pan-seared Duck Breast With Duck Confit And Collard-stuffed Crepes, Bon Appetit Magazine
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Ingredients

CONFIT
  • 3 5-pound ducks, leg-thigh pieces and breasts cut from carcasses, wings cut from breasts, carcasses reserved
  • 1/4 cup herbes de Provence*
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon ground white pepper
  • 2 garlic cloves, minced
  • 2 teaspoons minced peeled fresh ginger
  • 4 7-ounce containers rendered duck fat**
SAUCE
  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 1 small bunch Italian parsley
  • 4 large sprigs fresh thyme
  • 3 bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 16 cups low-salt chicken broth
  • 2 teaspoons honey
CREPES
  • 1 1/2 cups whole milk
  • 3/4 cup cornmeal
  • 3/4 cup all purpose flour
  • 2 large eggs
  • 1 tablespoon melted butter plus additional for brushing
  • 3/4 teaspoon salt
  • 2 bacon slices, chopped
  • 1 1/4 cups chopped onions
  • 1 12- to 13-ounce bunch collard greens, tough stems removed, leaves coarsely chopped (about 6 cups)
  • 2 cups low-salt chicken broth
  • 1 tablespoon honey
  • 4 cups assorted herb sprigs (such as parsley, dill, mint, and chopped chives)
  • Extra-virgin olive oil

Description

In This Clever Dish, Chef Kelly Liken Makes Use Of The Entire Duck—not A Bit Is Wasted. The Carcass Flavors The Sauce, The Legs Are Confited And Spooned Into Crepes, And The Breasts Get A Quick Pan-sear.

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