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.
Bon Appetit Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter