Duck Leg Confit Crepe with Spiced Caramelized Chestnuts and Goat Cheese

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 200F. 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.

Score chestnut shells and fry in vegetable oil until shells begin to peel back. Remove from oil and, when cool enough to handle, peel, and discard shells.

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 chestnuts and stir to coat.

Remove from heat and whisk in cream-butter mixture, wine, salt, pepper, cloves, cayenne, and five-spice powder. Return to medium heat and simmer for 2 minutes, stirring well. Remove from heat and pour into pan lined with parchment paper; let cool. Chestnuts can be kept, uncovered in cool, dry place for several days.

In heavy, medium saucepan, combine sugar and water. 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.

Remove from heat and gradually whisk in wine and chicken stock. Return to medium-high heat and add plums, ginger, shallots, bay leaf and cloves. Simmer for at least 20 to 30 minutes, or until mixture is reduced to a glaze that coats back of spoon. Remove from heat, strain, and return glaze to pot. Stir in lemon juice and season with salt.

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 overtop. Top each crepe with 4 halves of Spiced Caramelized Chestnut.

Place 1 crepe on centre of each of 4 plates. Dot plates with Plum Glaze. Garnish crepes with fried parsley.