Video Story
Watch VideoSavory Duck and Corn Crepes with Colorado Chokecherry Sauce
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Source: KOAA
Colorado Springs Published 290 day(s) ago
1 ear of corn
2 eggs
1/4 cup half and half
1/2 cup flour
10 chives
salt and pepper
2 duck legs confit, picked and shredded
1 duck breast
4 ounces sharp white cheddar
1/2 cup Colorado chokecherry syrup
1 cup red wine
1 1/1 veal demi glace
Crepe:
Husk corn and roast 40 minutes at 300 degrees. Remove kernels from cob and puree in mixer with eggs, cream, flour, salt and pepper. Strain and add chives.
Chokecherry Sauce:
Reduce wine and syrup to half and add demi glace, reduce again by half, keep warm.
Fold duck and cheddar into crepe. Finish with chokecherry sauce.
