Serves 4

1 Duck Leg Confit
8 Spiced Caramelized Mixed nuts
4 Crepes
1 tsp butter
1 tsp shao hsing wine
¼ c fried flat-leaf parsley, for garnish

Duck Leg Confit

1 tsp sea salt
½ tsp chopped garlic
¼ tsp cracked black peppercorns
¼ tsp chopped fresh thyme
1 bay leaf
1 (1 ½ lb) duck leg
4 c duck fat, or vegetable oil

Spiced Caramelized Nuts

8 walnuts/almonds/your preferred nut
vegetable oil for deep-frying
1 tbsp heavy cream
¼ c unsalted butter
½ c sugar
1/8 c water
2 tsp honey
2 tsp corn syrup
1/8 tsp sea salt
¼ tsp freshly ground black pepper
¼ tsp cayenne
¼ tsp paprika

Crepe

2 tbsp onion oil, or vegetable oil
¾ c julienned burdock root
¼ c julienned carrot
½ c julienned daikon
2 tbsp soy glaze
½ c shredded Duck Leg Confit
4 crepes 
1 tbsp butter
1/3 c goat cheese
1 tbsp heavy cream

For Duck Leg Confit:

Prepare 2 days in advance. In bowl, combine salt, garlic, peppercorns, thyme and bay leaf; mix well. Rub salt cure mixture over both sides of duck leg and transfer to container. Place piece of parchment paper over duck leg and weigh down with press. Cover and store in refrigerator for 2 days. When duck leg is cured, pat dry and place in small pot. Preheat oven to 200°F. Cover duck leg with melted duck fat and bake in oven for 2 hours. When cooking time is done, remove pot and let duck leg cool in fat. Once cool, remove from fat and then shred meat.

For Spiced Caramelized Nuts:

Fry nuts in vegetable oil. Remove from oil and in small saucepan, combine cream and butter on medium heat. Stir well and remove from heat. In heavy, medium saucepan, combine sugar, water, honey and corn syrup. Stir to moisten sugar, then transfer to stovetop. Bring to a boil on high. Do not stir. Continue boiling until sugar caramelizes, turning dark, golden brown. Add walnuts and stir to coat. Remove from heat and whisk in cream-butter mixture, wine, salt, pepper, cloves, cayenne, and paprika. Return to medium heat and simmer for 2 minutes, stirring well. Remove from heat and pour into pan lined with parchment paper; let cool. Nuts can be kept, uncovered in cool, dry place for several days.

For Duck Confit Crepe:

In skillet, heat onion oil on medium-high and sauté burdock root, carrot, and daikon. Sauté for 6 to 8 minutes, until vegetables are just tender and just browned. Add Soy Glaze and stir to combine, cooking until vegetables absorb liquid. Remove from heat and combine with shredded Duck Leg Confit and chopped parsley. On work surface, spread out 4 (5-inch) crepes. Spoon line of burdock root mixture onto 1 side of each crepe and roll tightly. In medium saucepan, melt butter and fry crepes on all sides until golden brown. Just before serving, mix goat cheese with cream. Spoon thin line of goat cheese mixture over top. Top each crepe with 4 halves of Spiced Caramelized nuts.

To Serve:

Place 1 on centre of each of 4 plates. Dot plates with Canadian Ice syrup. Garnish crepes with fried parsley.