Bitter Lychee Duck Confit Breakfast Crepes

Instructions

1. 1

   Rinse duck legs and pat dry. Season generously with salt and pepper. Place duck legs in a large pot, ensuring they are submerged in duck fat. Add thyme sprigs and crushed garlic cloves. Cover and confit in an oven preheated to 150°C (300°F) for 2 hours, or until tender.

   ~150 min
2. 2

   While duck is confiting, prepare the bitter melon. Halve the melon lengthwise, scoop out the seeds, and slice thinly. Blanch the bitter melon in boiling salted water for 2 minutes to reduce bitterness. Drain and rinse with cold water.

   ~10 min
3. 3

   Peel and pit the lychees. Roughly chop the lychees and finely dice the red onion. In a medium bowl, combine the blanched bitter melon, chopped lychees, diced red onion, chopped cilantro, and lime juice. Season with a pinch of salt and pepper. Set aside.

   ~10 min
4. 4

   Once the duck is confited, remove the legs from the fat. Shred the duck meat using two forks, discarding skin and bones. Reserve some of the duck fat for cooking the crepes.

   ~5 min
5. 5

   Prepare the crepe batter: In a medium bowl, whisk together flour, milk, eggs, sugar, and salt until smooth. Let the batter rest for 15 minutes.

   ~20 min
6. 6

   Heat a lightly oiled non-stick frying pan over medium heat. Pour about 60ml of batter into the pan, swirling to coat the bottom. Cook for 2 minutes per side until golden brown. Repeat with the remaining batter, making about 8 crepes.

   ~20 min
7. 7

   In a small saucepan, gently warm the reserved duck fat. Stir in the shredded duck confit and cook for 3-5 minutes until heated through. Add the bitter melon and lychee mixture to the duck and toss gently to combine.

   ~8 min
8. 8

   Spoon the duck confit and bitter melon-lychee filling onto one half of each crepe. Fold the crepes in half and then in half again to form a triangle. Serve immediately.

   ~5 min