Ingredients

Crepe Batter:
1 cup flour
Pinch salt and white cracked pepper
2 eggs
2 tablespoons toasted sesame seeds
1 cup milk
1 scallion, white and green parts, finely chopped

Directions

To prepare the pancakes: In a
bowl or blender, combine flour, salt, eggs, and sesame seeds. Gradually whisk in the milk, the batter should
be lump free and the consistency of heavy cream. Add a little water to thin out if necessary. Fold in chopped
scallions.
Coat a 6 or 8-inch skillet with peanut oil or non-stick spray and place over medium heat. Ladle about 2
tablespoons of the batter into the pan and swirl around so it covers the bottom; pour back any excess. The
batter will dry before your eyes. Cook for 1 minute until lightly golden but not crisp, then flip over. Remove
the pancake to a platter and repeat until all the batter is used.

Ingredients

Confit:

4 duck legs
Salt and pepper
4 sprigs fresh thyme
4 garlic cloves
2 cups vegetable oil

Directions

To prepare the confit: Preheat oven to 200 degrees F.
Arrange the duck legs in a single layer in a high-sided baking pan. Season the duck heavily with salt and
pepper, toss in thyme and garlic. Pour oil over the duck and bake for 2 to 3 hours. Remove the duck from the
fat, shred the meat from the bones and set in a bowl.

Ingredients

Filling:
1 carrot, julienned
1 scallion, white and green parts, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh grated ginger
1 tablespoon minced garlic
1 tablespoon white sesame seeds
1/2 teaspoon chile paste
1 tablespoon sesame oil
Salt and white pepper
Egg wash

Directions

Preheat oven to 400 degrees F.
Combine the shredded duck meat with carrot, scallion, thyme, ginger, garlic, sesame seeds, chile paste and

sesame oil; season with salt and pepper. Lay a small amount of the filling in the scallion pancake and roll
up. Arrange them on a baking sheet, brush with egg wash, and bake for 10 minutes.