Place the ingredients for the crepe batter in the blender. Mix 1 minute, until batter is smooth.
In a skillet, heat 15 ml (1 tbsp) of the duck fat over medium heat. Cook the shredded duck for 3 to 4 minutes. Set aside and keep warm.
In a pot of salted boiling water, cook the asparagus until tender but still crunchy. Drain and set aside.
In a 23-cm (9 in) non-stick skillet, melt a little duck fat over medium-low heat. Pour in about 80 ml (1/3 cup) of the crepe batter, tilting the pan in all directions to fully cover the bottom. Cook for 1 minute, until the edges of the crepe start to brown. Turn the crepe over and cook for 30 seconds. Repeat with the rest of the crepe batter. Set aside and keep warm.
Place the crepes on a board. Divide and spread some of the shredded duck meat, asparagus, goat cheese and thyme in the middle of each crepe. Season with salt and pepper. Fold the crepes in half, then fold one corner inwards and roll to form a cone.
Serve the crepe cones with the balsamic vinegar coulis.
Hash browns and arugula salad
Peel 2 large potatoes, then cut into large cubes. Add the potatoes to a saucepan, cover with cold water and add salt. Bring to a boil and cook for 2 minutes. Drain. In a skillet, heat 15 ml (1 tbsp) of olive oil over medium heat. Sauté 1/2 a chopped onion for 1 to 2 minutes. Add the potato cubes and sauté for 5 to 6 minutes. Season with salt and pepper. Set aside. In a salad bowl, mix 30 ml (2 tbsp) of olive oil with 15 ml (1 tbsp) of balsamic vinegar, 10 ml (2 tsp) maple syrup and 10 ml (2 tsp) chopped green onion. Season with salt and pepper. Add 500 ml (2 cups) arugula and toss. Serve the potatoes with the arugula salad.
