"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 email@example.com. Please include the restaurant's name and address or business card, as well as your name and address.
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.