Plateau Holy Smokey Duck Crêpes

Name: Plateau Holy Smokey Duck Crêpes
Ingredients: Carrot; 3 units.items Eggs (m); Pinch of salt; 10 g Sugar; 500 ml Milk; 200 g Flour; Smoked curry spices (to taste); 15 ml Smoked oil; Cucumber; Mandoline; Sesame seeds; Sushi vinegar; Edible flower petals; Kimchi; Pan Sucre lettuce; Spring onion; Fresh mint; Confit duck leg; Smokey BBQ sauce; Japanese mayonnaise; Sriracha mayonnaise; Sesame soy sauce; Crispy chili oil

A richly filled platter with ‘smokey’ crêpes, pulled duck, magret de canard, kimchi, sweet and sour carrot, cucumber, fresh mint, pan sucre and spicy dips.

Ingredients

3units.itemsEggs (m)

Pinch of salt

10gSugar

500mlMilk

200gFlour

Smoked curry spices (to taste)

15mlSmoked oil

Carrot

Cucumber

Mandoline

Sesame seeds

Sushi vinegar

Edible flower petals

Kimchi

Pan Sucre lettuce

Spring onion

Fresh mint

Confit duck leg

Smokey BBQ sauce

Japanese mayonnaise

Sriracha mayonnaise

Sesame soy sauce

Crispy chili oil

Preparation

Beat the eggs with 250 ml of the milk.
Add the sugar, salt, and smoked curry spices and mix well.
Add the flour and the remaining milk and stir until you have a smooth batter.
Add the smoked oil.
Let the batter rest for a while.
Bake thin crêpes in a lightly greased pan.

Carrot: Make spaghetti from the peeled carrot using a mandoline. Heat sushi vinegar and marinate the carrot spaghetti in it.
Cucumber: Make spaghetti from the cucumber using a mandoline and sprinkle with sesame seeds.
Spring onion: Slice the spring onion into fine rings and garnish with edible flower petals.
Kimchi: Pat the kimchi dry and serve with pan Sucre lettuce in a small bowl.
Mint: Place mint sprigs with stems in a bowl so guests can pick them themselves.
Duck: Heat the confit duck leg (56°C, cooked for 40 minutes), shred the meat and mix with smokey BBQ sauce. Serve alongside thinly sliced sous-vide cooked duck breast.