Pancakes and Canard Confit. Two very stereotypically French dishes. Yet with this dish, we have been very much inspired by a stereotypical Chinese dish – Peking Duck.
Peking Duck Pancakes makes for a wonderful format – rich duck, a sweet and moreish sauce, crisp and fresh salad all wrapped in a wafer-thin pancake. We’ve married that same format but with distinctly French Flavours.
We take wonderfully indulgent confit Duck legs, shredded into small, bite-sized pieces and serve them with some petite, warm crepes. What could be more French?
We then serve ours with a tart jam – in this case rhubarb, a honey-mustard sauce, cornichons and some soft delicate leaves.
A familiar format with new flavours – perfect for a relaxed dinner party or a novel meal on Pancake Day!
125g Plain Flour,
1 Large Egg, beaten
Pinch of Salt
2 Duck Confit Legs, store-bought or you can use OUR RECIPE
Soft Leaves, such as spinach or rocket
Rhubarb Jam, or blackberry, cherry, plum, cranberry
Handful of Cornichons, halved lengthways
Honey Mustard Sauce, equal parts honey and dijon mustard
Groundnut Oil or Duck Fat
TIP – This batter will keep for 1-2 days and will actually be better if prepared the night before.