Crêpes with Whiskey Duck

Preparation info

  • Serves


    • Difficulty


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.


For the Duck

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


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