Duck Confit Crepes

Ingredients

• Crepes

  • 3 eggs
  • 2 cups (500 ml) milk
  • 1 1/3 cups (200 g) unbleached all-purpose flour
  • 1 tbsp (15 ml) vegetable oil
  • 1 tbsp sugar
  • 1/4 tsp salt
  • Unsalted butter, for brushing

• Duck

  • 4 duck confit thighs, skin removed, deboned and shredded
  • 1/4 cup (60 ml) hoisin sauce, plus more for serving
  • 1 tsp (5 ml) toasted sesame oil
  • 2 carrots, julienned
  • 1 English cucumber, julienned
  • 2 green onions, thinly sliced on the diagonal
  • 1/4 cup (10 g) mint leaves
  • Sriracha, to taste