Duck and Porcini Money Bag
Duck and Porcini Money Bag
For the Crepe
In a large mixing bowl, whisk together flour and eggs. Gradually add milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled frying pan over medium-high heat. Pour batter onto griddle, using approximately 1 cup for each crepe. Tilt the pan with a circular motion so the batter coats the surface evenly. Cook the crepe for 2 minutes, until the bottom is light brown. Loosen with a spatula, and cook the other side.
For the Porcini Duck Mix
Preheat oven to 230C. Wash duck inside and out, then pat dry all over with paper towel. Use kitchen string to tie its legs firmly together. Place on a wire rack over a roasting tray. Use a metal or wooden skewer to prick the skin all over. Cook in the middle shelf of the oven for 1 hour and 45 minutes.
Twice whilst cooking, use a spoon to remove excess fat from the roasting pan (store this in the fridge and use to roast potatoes). Remove the duck from the oven and rest for 40 minutes before shredding.
In a thick and bottomed casserole pot, heat grapeseed oil until smoking. Add onion and garlic cook until softened (approximately 7-9 minutes). Add duck stock (making sure to keep some for sauce) and dried mushrooms and bring to a boil. Add shredded duck and return to boil. Lower heat, cover and allow to simmer for 1 hour. Add plum jam and simmer uncovered for 30 minutes. Season with salt and pepper and set aside.
For the Black Garlic and Plum Glaze
Plum and Cider Jam
Place a couple of small saucers in the freezer to chill. Place spices, cider and 1 cup of sugar in a large, heavy-based saucepan and stir over medium heat until sugar dissolves. Bring to the boil then simmer for 10 minutes. Turn off heat and leave to cool. When cool, strain though a fine sieve over a bowl. Return strained syrup to pan with 1 cup of water and plums. Bring to the boil. Cover with a lid and simmer over low-medium heat for 35 minutes.
Uncover pan. Add remaining sugar. Cook, stirring, until sugar dissolves. Bring to the boil then simmer, uncovered, over medium heat, skimming any scum from top, for 45-50 minutes or until jam gels when tested. To test, place a small spoonful on a chilled saucer then return to freezer for 1 minute. Run your finger through chilled jam; it should be the consistency of honey and wrinkle slightly when pushed. Once at this stage, pour into hot sterilised jars and seal (if you wish to keep for later).
Place stock, plum jam and tamari in pot and bring to the boil. Lower heat and allow to simmer until as thick as a sauce. Add black garlic at the end and you are ready to serve.
Place 1 crepe on a flat surface. Spoon 1 heaped teaspoon duck mixture in centre of crepe. Fold up sides and pinch to enclose filling. Tie with blanched spring onion to secure. Repeat with remaining crepes, duck mixture and spring onion.