Name: Crêpes with Whiskey Duck
Yield: Serves 2
Cuisine: United States
Ingredients: 1 cup bourbon or sour mash whiskey unsalted butter or cream (optional); ½ cup unbleached (all-purpose) flour pinch of salt; 1 tablespoon unsalted butter, melted vegetable oil; ¼ cup shelled pecans; ½ cup milk; 1 set of duck legs, with skin; 1 small to medium onion, chopped (about ½ cup); 1 large egg

Preparation info

Serves
2

Difficulty
Medium

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

After I’ve grilled a duck’s breast and made stock from the rest of the carcass, I am likely to make a pâté from the legs or simmer them in spirits. Airy crêpes seem the logical foil for this late-night supper of duck legs simmered ahead of time in whiskey—bourbon or sour mash.

Ingredients

For the Duck

1 set of duck legs, with skin
1 small to medium onion, chopped (about ½ cup)

Americas
United States
Charleston
Main course

Method

The day before you want to serve the crêpes, sear the duck legs in a hot heavy-bottomed saucepan, browning them as evenly as possible all over. Remove and set aside.

Lower the heat to medium and add the onions, cooking them until they are transparent, about 5 minutes.

Add the duck legs and whiskey, cover, and simmer for 1 hour. Remove from the heat, cool, and refrigerate overnig

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Ingredients

For the Duck

Method

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