Duck confit crêpes with caramelized Balsamumm Pecan butter sauce
This is a Peking specialty, which John varies his way; a Warm Duck Confit Crêpes with caramelized Balsamumm Pecan butter sauce. The crunch of the pecans is a delicious and pleasant surprise.
|Prep time: 10 minutes|
|Cooking time: 1 min 30 sec|
|Servings or yield: For 2 people|
|Difficulty level: Easy|
|1 cooled duck leg confit (recipe on our site)|
|2 tortillas (8 inches)|
|1 small cucumber|
|¼ cup fresh cilantro leaves|
|For caramelized pecans|
|¼ cup pecans|
|2 tablespoons butter|
|2 tablespoons Balsamumm original|
|1 teaspoons sugar|
Debone duck leg confit (view recipe). Slice carrots, shallot and cucumber into julienne strips.
Place a small quantity of duck meat, carrot, cucumber, shallot in the center of tortillas. Add cilantro leaves and drizzle with Balsamumm original. Roll crêpes and microwave for 30 seconds.
Meanwhile, crush pecans and add to a small pan with butter and sugar. Heat over HI heat 60 seconds (do not boil). Remove from heat and add 2 tablespoons of Balsamumm original.
Slice crêpes in 2 and place in serving plates add caramelized pecans, serve and enjoy!
Tips, Tricks + Culinary ideas
1 - Debone duck leg confit (view recipe).