Pan-Seared Duck Breast with Duck Confit and Collard-Stuffed Crepes

Name: Pan-Seared Duck Breast with Duck Confit and Collard-Stuffed Crepes
Yield: 6 Servings
Ingredients: 3 5-pound ducks, leg-thigh pieces and breasts cut from carcasses, wings cut from breasts, carcasses reserved; 1/4 cup herbes de Provence*; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 3/4 teaspoon ground white pepper; 2 garlic cloves, minced; 2 teaspoons minced peeled fresh ginger; 4 7-ounce containers rendered duck fat**; 2 cups chopped onions; 2 cups chopped carrots; 2 cups chopped celery; 1 small bunch Italian parsley; 4 large sprigs fresh thyme; 3 bay leaves; 1/2 teaspoon whole black peppercorns; 16 cups low-salt chicken broth; 2 teaspoons honey; 1 1/2 cups whole milk; 3/4 cup cornmeal; 3/4 cup all purpose flour; 2 large eggs; 1 tablespoon melted butter plus additional for brushing; 3/4 teaspoon salt; 2 bacon slices, chopped; 1 1/4 cups chopped onions; 1 12- to 13-ounce bunch collard greens, tough stems removed, leaves coarsely chopped (about 6 cups); 2 cups low-salt chicken broth; 1 tablespoon honey; 4 cups assorted herb sprigs (such as parsley, dill, mint, and chopped chives); Extra-virgin olive oil

Photography by Lendon Flanagan

August 4, 2008

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Recipe notes