Toasted Almond Crepes with Preserved Duck and Sherry Vinegar Apricot Sauce Recipe | Bobby Flay | Foo

Ingredients

• 4 duck legs
• 1/4 cup kosher salt
• 1 tablespoon mixed spices (clove, nutmeg, white pepper, cinnamon)
• 6 cups rendered duck fat
• 4 juniper berries
• 1/2 cup toasted almond flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• Salt
• 1 tablespoon honey
• 1 large egg, beaten
• 1/2 cup plus 2 tablespoons milk
• 1 tablespoon unsalted butter, melted
• 2 tablespoons olive oil
• 2 shallots, finely sliced
• 3 cloves garlic, coarsely chopped
• 1 cup white wine
• 1/4 cup sherry vinegar
• 6 cups home-made chicken stock
• 2 tablespoons cold unsalted butter, cut into tablespoons
• 4 dried apricots, soaked in hot water for 1 hour and finely sliced