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