Best Honey Spiced Duck Crepes Recipes

HONEY SPICED DUCK

Steps:

• Score the duck breast skin in a criss-cross fashion.
• Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
• Coat the duck in this marinade in a shallow bowl.
• Cover and leave for 1 hour or overnight.
• Set the oven to fairly hot, 200c/400f.
• Put the duck on a rack in a roasting tin, reserving the marinade.
• Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
• Put the marinade and 40mls of the roasting juices in a small pan.
• Add the spring onions and bring to the boil.
• Simmer gently for 2 minutes.
• I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.

HONEY-LACQUERED DUCK WITH SOUR CHERRY SAUCE

Steps:

• Put 10-12 sage leaves into a small saucepan with 1 cup of water and bring to the boil; simmer for 7 minutes and remove from heat; remove leaves and allow to cool.
• Wash the duck out and pat dry with paper towels; season generously with salt and put on a plate in the refrigerator to air-dry for 1 hour (2 hours is even better ;-) ).
• In a small saucepan, combine sage infusion, honey, balsamic vinegar and soy sauce and bring to the boil; boil at medium-high heat for 7-8 minutes until mixture becomes slightly syrupy and is reduced to 2/3 of a cup; pour 1/3 cup+ 1 tblsp into measuring cup and keep remainder in saucepan.
• Preheat oven to 415F°.
• Put duck in roasting pan, breast-side-down and roast for ½ an hour (drain fat off, retain); turn duck breast-side-up and roast ½ an hour longer (drain fat off again, retain); brush duck with the honey glaze and continue roasting 15 minutes; after the 15 minutes, turn duck so that it is breast-side-down again and brush with more honey glaze, do this once more after 15 minutes then turn duck breast-side-up again, brush with glaze and roast for a final 15 minutes; in all, the duck will have roasted a total of 2 hours and have had 4 glazings, 1 up, 2 down, and the last one up again; remove roaster from oven and allow duck to stand for 10 minutes while you finish the sauce.
• Pour off the fat you have retained into a small container (duck fat is great for frying potatoes!) and pour any accumulated duck juices into the saucepan containing the remaining honey glaze; add the cherries and any accumulated cherry juices as well as the cinnamon and bring to a boil; boil for 7-8 minutes, or until cherry sauce has become slightly-thickened and syrupy (if you want your sauce slightly thicker, you can sprinkle 1/2-3/4 tsp of cornstarch over cherries).
• Carve duck (in our case, this just means quartering the duck), and serve with the sour cherry sauce.
• Note: I have a special double-lined roaster, with one inclined tray with a hole in it fitting over a classic pan, this allows the fat to drain off the roasting meat, drip through the hole, and gather in the pan underneath; if you do not own this type of pan, use a classic roaster but drain fat off roasting duck more often.

DUCK WITH HONEY, SOY, AND GINGER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
• Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
• Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
• Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

HONEY CREPES

Steps:

• Place the Dough Blade in the Processor Bowl. Add the eggs, milk, water flour, butter, extract and 10 g honey and pulse until smooth.
• In a non-stick sauté pan, heat a little oil over medium-high heat. Pour a small amount of batter into the pan and swirl around evenly to form a thin circle. Cook for 30 seconds. Flip and cook for an additional 10 seconds. Remove from pan and keep warm on a plate. Continue with the remaining batter, stacking the crepes between layers of parchment paper.
• To serve, roll the crepes to form cigar shapes, place on a serving platter and drizzle with honey. Sift with powdered sugar just before serving. Makes about 8 crepes.

HONEY WHEAT CREPES

Steps:

• Combine all ingredients except the butter in a blender and blend until smooth.
• Melt butter in an 8-inch non-stick skillet.
• Spoon 3-4 tablespoons of the batter into the skillet, quickly rotating and tilting it to cover evenly with batter.
• Cook until edges start to brown.
• Flip crepe and cook until lightly browned.
• Remove from skillet.
• Repeat with remaining batter.
• Fill with desired filling.