5 Spice Duck with Sesame Scallion Crepes
This recipe is well worth the time commitment!
2 tsp Chinese 5 spice
2 tbsp kosher salt
1 Orange, zested
3 Muscovy duck legs bone-in
1 ⅓ cup chickpea flour
¼ cup water
½ tsp salt
Oil for cooking
1 tsp white sesame seeds
1 tsp black sesame seeds
3 scallions, thinly sliced
4 large oranges
½ tsp Chinese 5 spice
3 tbsp honey
Pinch of salt (For serving)
½ english cucumber julienned
For the duck
Combine Chinese 5 spice, kosher salt & orange zest in a small bowl. Pat duck legs dry with paper towels and place in a glass baking dish.
Evenly coat the duck legs in the 5 spice mixture.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
After curing, remove the duck legs from the fridge. Rinse off the curing mixture with cold water and pat the duck legs dry with paper towels.
Preheat the oven to 325 degrees fahrenheit.
Place the duck legs skin side down in a large COLD cast iron skillet (or another ovenproof skillet large enough to fit the legs in 1 layer).
Set the skillet over medium high heat and cook the legs for 8-10 minutes or until nicely golden brown.
There should be lots of rendered duck fat in the skillet. Use tongs to turn the legs so they are skin side up. Cover the skillet with foil (or an oven proof lid and transfer to the oven.
Cook for 1 hour.
After 1 hour remove the cover on the skill and cook for an additional 1 hour.
For the crepes
Whisk together (or blend in a blender) chickpea flour, water and salt. Cover and refrigerate for a minimum of 30 minutes.
For the sauce
Using a sharp knife, slice the top and bottom off of each orange.
Set the oranges on one of the flat ends and carefully slice off all of the peel and white pith revealing the flesh of the oranges.
Gently hold the orange in your hand and carefully cut on either side of the membrane to release the orange segments.
In a medium pot over medium heat, combine segmented oranges, Chinese 5 spice, honey & salt.
Cook, stirring occasionally until thickened and jammy.
When the duck is finished cooking it’s time to cook the crepes.
You don’t want to cook the crepes ahead of time as they don’t reheat well.
Combine black and white sesame seeds in a small bowl and set them next to the stove along with the sliced green onion.
Add 1 tsp oil to a 10 inch nonstick skillet (or crepe pan) over medium heat.
Give the crepe batter a good stir.
Measure ⅓ cup of batter and pour it into the skillet. Rotate the skillet to evenly coat the bottom with the batter.
Immediately sprinkle some sesame seeds and green onion over the cooking crepe.
Cook for 2 minutes then carefully flip the crepe and cook for another 2 minutes.
Remove from pan and repeat with remaining crepe batter.
When the duck is cool enough to handle, remove the skin from the duck and set aside.
Shred the duck meat using your hands (or two forks) and transfer to a bowl, discard the bones.
Roughly chop the crispy duck skin and add to the duck meat.
Fill each crepe with some shredded duck, top with orange sauce, julienned cucumber and fresh cilantro leaves.