“Bourguignon” is traditionally a preparation reserved for beef, but it works wonderfully with duck too.

Serves approximately 6

• 3 non-fatty duck legs
• 1 bottle of strong red wine( Merlot works well)
• 3 carrots
• 3 shallots
• 1 bouquet garni
• A few juniper berries

For the beetroot crêpes

• 1 small pre-cooked red beet (100g)
• 2 eggs
• 150g flour
• 50cl milk

For the béchamel

• A little extra flour

Preparation

1. Marinate: Combine the duck legs, peeled and chopped carrots (into 3 cm pieces), shallots, and bouquet garni in a dish. Pour in the red wine and marinate in the refrigerator for at least one day.
2. Cooking the Duck:
   • Remove the duck legs from the marinade.
   • Heat a cast-iron casserole with a little oil. Sear the duck legs on medium-high heat until browned.
   • Deglaze with the marinade and add the vegetables.
   • Lower the heat and let the mixture reduce slowly overnight in the casserole.
3. Crêpe Batter:
   • Blend the beetroot, flour, eggs, and milk to create a smooth batter.
4. Shred the Duck:
   • Remove the bones and any remaining skin from the duck legs.
   • Shred the duck meat into coarse pieces.
5. Béchamel Sauce:
   • Extract about 40cl of the cooking juices and fat from the casserole.
   • Use this to prepare a béchamel sauce by whisking it with flour over medium heat until thickened.
6. Cooking the Crêpes:
   • Cook the crêpes just before serving to keep them soft and tender.

Serving Options:

• Fill the crêpes with shredded duck and béchamel.
• Serve either as pouches or rolled like enchiladas. for a fun twist