AT A GLANCE
"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 firstname.lastname@example.org. Please include the restaurant's name and address or business card, as well as your name and address.
|01||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.|
|02||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.|
|03||Season duck skin with sansho pepper and 2 tsp sea salt flakes and refrigerate to cure (1 hour).|
|04||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.|
|05||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.|
|06||For mustard miso, whisk ingredients in a bowl to combine and set aside.|
|07||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.