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"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Buckwheat crêpes with duck, pickled mushrooms and leek


"The duck crêpes at Hihou are delicious. I'd love to try to make them at home."
Holly Megan, Fitzroy, Vic

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

2 duck breasts (about 200gm each), scored To season: ground sansho pepper (see note) 100 ml sake   Pickled shimeji mushrooms 250 ml (1 cup) rice wine vinegar 125 gm caster sugar 300 gm shimeji mushrooms, trimmed (see note) 1 tbsp ground chilli powder   Buckwheat crêpes 80 gm buckwheat flour 40 gm plain flour 2½ tbsp vegetable oil   Sesame leeks 2 tbsp sesame oil 5 pencil leeks (white part only), sliced diagonally into 1cm pieces   Mustard miso 100 gm white miso 50 ml rice wine vinegar 1 tbsp white sugar 1 tbsp mirin 2 tsp hot English mustard

Method

  • 01
  • For pickled shimeji mushrooms, combine vinegar, sugar and 250ml water in a saucepan over medium heat. Stir to dissolve sugar, add shimeji and chilli, bring to the simmer, then set aside to cool. Refrigerate until required.
  • 02
  • For buckwheat crêpes, whisk flours and 280ml cold water in a bowl to combine, add salt to taste, then refrigerate to rest (1 hour). Heat a frying pan over medium heat, add 1 tsp oil and tablespoons of crêpe batter to make 4cm-diameter crêpes, then cook, turning once, until set and golden (1-2 minutes each side). Repeat with remaining batter and oil.
  • 03
  • Season duck skin with sansho pepper and 2 tsp sea salt flakes and refrigerate to cure (1 hour).
  • 04
  • Preheat oven to 180C. Heat a frying pan over medium-high heat, add duck skin-side down and cook until golden (5-7 minutes), turn and cook until golden (3-4 minutes). Transfer to a baking tray lined with baking paper, drizzle with sake and roast until cooked through (8-10 minutes for medium) and set aside to rest (10 minutes). Thinly slice duck and set aside until required.
  • 05
  • For sesame leeks, heat oil in a saucepan over medium-high heat, add leek, season to taste, stir occasionally until wilted (4-5 minutes), then set aside to cool.
  • 06
  • For mustard miso, whisk ingredients in a bowl to combine and set aside.
  • 07
  • Place crêpes on plates, top each with a few slices of duck and steam in a large steamer to warm through (30 seconds to 1 minute). Top crêpes with mustard miso, sesame leeks and pickled shimeji mushrooms and serve warm.

Note At Hihou, the chefs sous-vide the duck for this dish. It's a tricky technique to get right in home kitchens, so we've adapted the recipe. Sansho pepper, a relative of Sichuan pepper, is available from select Japanese grocers and at Chef's Armoury. Shimeji mushrooms are available from select greengrocers.   


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Nov 2013

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