Liberty Duck Confit Crepinette with Caramalized Shallot Fondue, Shitake Mushrooms, and Blueberry Blood Orange Compote
By Executive Chef Sang Yoon,
Michael's, Santa Monica, California

Serves: 4

Crepes Ingredients:
1/2 cup All Purpose Flour
2 Whole Eggs
3/4 cup Whole Milk
2 oz. Clarified Butter
1 tspn. Fresh Garlic (chopped)
Pinch of Fresh Thyme (chopped)
Sea Salt and freshly ground White Pepper

Mix all ingredients excepe butter in a mixing bowl with wire whisk until smooth. Add butter gradually while whisking. Batter should be smooth and runny. If the batter is too thick, it can be thinned by adding more milk. Heat 8 inch nonstick or crepe pan over high heat and gently spoon a think layer of batter into pan until edges begin to brown. Flip crepe over and brown on other side for about 20 seconds.

Shallot Fondue Ingredients:
4 large Shallots (sliced)
1 oz. Clarified Butter
1/2 tsp. Sugar
1 1/2 oz. Grated Parmesan Cheese
3 tbls. Heavy Cream

Heat a sauté pan over low heat and add shallots, butter and sugar and cook slowly until shallots are caramelized. Remove from pan and in a food processor with metal blade, add shallots, parmesan, cream and pulse until a smooth paste is formed.

Duck Confit Ingredients:
2 fresh Duck Legs
6 oz. Clarified rendered duck fat
1 Carrot (chopped course)
1 stalk Celery (chopped course)
1/2 Brown Onion (chopped course)

Sear duck legs in sauté pan skin side down until browned and crispy to render fat. Combine chopped vegetables, seared duck legs and duck fat in oven proof sauce pot with lid or foil to cover and place in 300 degree oven for 2 hours. Remove duck legs and cool. Pull all skin and meat from the legs and discard bones.

Blueberry Blood Orange Compote Ingredients:
1/2 cup Blood Orange Juice
1/2 basket of fresh Blueberries
1 tspn. Lemon Juice
3 tbls. Chicken Stock
2 tbls. Whole Butter

Bring orange juice to a simmer and add blueberries. Continue to cook until liquid is reduced by two thirds and blueberries are very soft. Add chicken stock, lemon juice and finish with whole butter.


Other Great Related Links:
Executive Chef Sang Yoon Bio







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