Tue, 5 March 2019
Ingredients
For the pancake batter
· 2 eggs
· Pinch of salt
· Pinch of sugar
· 250ml of milk
· 125g of flour
For the duck
· 2 confit duck legs
· Honey
· Star anise
· Balsamic vinegar
· 1 red onion
· Sea salt
· Flat leaf parsley
· Pomegranate
Method
· Mix the pancake batter in a bowl well with a whisk until smooth and no lumps. Fry crepes in a pan on a medium heat in oil and butter until golden and cooked.
· For the red onion slice it as thin as you can and add some sea salt and balsamic vinegar to it. Set aside until softened.
· For the duck legs pick all the meat off the bone. Place it into a hot frying pan with the honey, balsamic and star anise. Allow the honey mixture to reduce and caramelise until the duck becomes sticky and delicious.
· Serve the duck in the middle of a crepe with, some pomegranate seeds, red onion and scatter over some flat leaf parsley. Enjoy.
