Duck Pancakes

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.