Gather around the grill with this inspirational recipe and grilling ideas for family and friends.
- 6-7 duck legs
- 1/4 cup dry sherry
- 2 tablespoons mayonnaise
- 2 teaspoons chinese 5-spice powder
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup gluten-free buckwheat flour
- 1/4 gluten-free all-purpose flour mix
- 1/2 teaspoon salt
- 1/4 cups milk
- 3 large eggs
- 4 tablespoons melted butter
- 1/4 cup hoisin sauce
- 1 tablespoon sweet thai chili sauce
- 1 tablespoon fish sauce
- Chopped green onions
- Chopped fresh cilantro
- Broccoli or other sprouts
- Prepare the duck legs the night before by CAREFULLY piercing the skin in several areas with a fork or sharp paring knife. This will help the fat to slowly drip away while smoking. By the end of the smoking time, the fat will have dripped away into the water pan, leaving moist succulent meat, with a crispy skin. DO NOT PIERCE THE FLESH, as you do not want the juices to escape during cooking.
- Rub the duck legs with sherry and let sit, uncovered, in a flat bottomed glass dish overnight in the refrigerator.
- The next day, coat the duck legs in a thin layer of mayonnaise. This will allow the rub to adhere to the duck and will help develop a zingy tasting, crispy skin. Sprinkle the rub over the mayonnaise and let rest for 1/2 hour. Meanwhile prepare the smoker as outlined in PREPARING THE SMOKER.
- Place duck legs skin side up on the lower rack of The Broil King Keg, over a filled water pan. Set temperature to 200°F, by opening upper and lower vents to 2. Adjust temperature as required. Add a handful of soaked cherry wood chips every hour for the first 4 hours of smoking.
- Have the fruit juice mop ready in a spray bottle. Spray duck legs liberally with the juice every hour.
- Crêpes: Pour milk, eggs and melted butter into a blender pitcher. Pulse just until combined.
- In a small bowl mix gluten-free buckwheat flour, gluten-free all purpose flour mix and salt.
- Add to liquid in blender and pulse just until combined and smooth. Allow batter to rest for 2 hours. If you are pinched for time, make this recipe when you have time to give the batter a nice rest.
- To Cook Crêpes: Heat a low-sided 8-inch skillet or crêpe pan over medium high heat. Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe) Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the bottom of the pan is covered with batter.
- Cook the crêpe for about 1 minute- the crepe should be barely moist on top. Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down. Cook for another minute, just until lightly browned and transfer crêpe to a cooling rack or plate. Repeat with the remaining batter.
- Fill each crepe with shredded or sliced duck. Drizzle with the sauce and top with garnishes of your choice.