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Toasted Almond Crepes with Preserved Duck and Sherry Vinegar Apricot Sauce Recipe

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Toasted Almond Crepes with Preserved Duck and Sherry Vinegar Apricot Sauce
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Ingredients
21
Count
Nutrition
3795
Calories
Total time
10200
Minutes
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Ingredients:

Directions:

  1. Preserved Duck:
  2. Sprinkle the legs with salt and mixed spices on both sides. Place in a large baking dish cover and place in the refrigerator for 24 hours. Remove the legs from the refrigerator and scrape off the salt and spices. Preheat broiler. Place thighs on a baking sheet, skin side up. Broil for 5 to 6 minutes or until the skin is browned. Place legs in a medium saucepan and cover with the duck fat, add the juniper berries. Bring the fat to a simmer and cook over low heat for 2 1/2 hours. Place the legs in a medium crock and strain the fat over the duck to cover with the fat. Let the duck come to room temperature and place in the refrigerator, for at least 1 week. Remove the duck from the refrigerator and let come to room temperature. Place some of the fat in a large saute pan and heat until almost smoking. Add the thighs and cook until the legs become brown and very crisp.
  3. Remove the skin, chop and continue cooking until golden brown and crispy to make cracklings. Remove the meat from the bone and shred.
  4. Toasted Almond Crepes:
  5. In a mixing bowl, combine the flours, baking powder, a pinch of salt and honey. In a separate bowl, combine the egg, milk and melted butter, add to the dry ingredients and mix well.
  6. Heat a griddle or cast iron frying pan over high heat and drop the batter by 1/4 cups into the pan to make 4 (5-inch) pancakes. Cook pancakes until brown on both sides and set aside.
  7. Sherry Vinegar-Apricot Sauce:
  8. In olive oil in a medium saucepan over medium heat, add the shallots and garlic and cook until soft. Increase heat to high, add the wine and sherry vinegar and cook until completely reduced. Add the stock and reduce to 2 cups, whisk in the butter. Add the apricots.
  9. Assemble: Place shredded duck meat in the center of each pancake and fold over. Drizzle with the Sherry-Apricot sauce and garnish with the cracklings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3794.58 Kcal (15887 kJ)
Calories from fat 3509.85 Kcal
% Daily Value*
Total Fat 389.98g 600%
Cholesterol 539.96mg 180%
Sodium 1717.49mg 72%
Potassium 490.77mg 10%
Total Carbs 58.6g 20%
Sugars 25g 100%
Dietary Fiber 9.44g 38%
Protein 46.16g 92%
Vitamin C 6.9mg 11%
Vitamin A 0.1mg 4%
Iron 3.2mg 18%
Calcium 164.4mg 16%
Amount Per 100 g
Calories 364.48 Kcal (1526 kJ)
Calories from fat 337.13 Kcal
% Daily Value*
Total Fat 37.46g 600%
Cholesterol 51.86mg 180%
Sodium 164.97mg 72%
Potassium 47.14mg 10%
Total Carbs 5.63g 20%
Sugars 2.4g 100%
Dietary Fiber 0.91g 38%
Protein 4.43g 92%
Vitamin C 0.7mg 11%
Iron 0.3mg 18%
Calcium 15.8mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 107.6
    Points
  • 110
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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