Chef's Recipes

Buckwheat crêpes with duck, pickled mushrooms and leek

Australian Gourmet Traveller recipe for buckwheat crêpes with duck, pickled mushrooms and leek from Hihou in Melbourne.

  • 45 mins preparation
  • 2 hrs 15 mins cooking plus curing, cooling, resting
  • Serves 8 - 10
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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
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.


  • 2 duck breasts (about 200gm each), scored
  • To season: ground sansho pepper (see note)
  • 100 ml sake
Pickled shimeji mushrooms
  • 250 ml rice wine vinegar (1 cup)
  • 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


  • 1
    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.
  • 2
    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.
  • 3
    Season duck skin with sansho pepper and 2 tsp sea salt flakes and refrigerate to cure (1 hour).
  • 4
    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.
  • 5
    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.
  • 6
    For mustard miso, whisk ingredients in a bowl to combine and set aside.
  • 7
    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.