Rice flour pancakes with duck confit
15 servings
80 minutes
The recipe was shared with us by Cafe Claret brand chef Alexander Bogdanov.
1
Whisk the eggs with sugar and salt until smooth.
- Chicken egg: 4 pieces
- Sugar: 60 g
- Salt: to taste
2
Pour in the milk and whip again.
- Milk: 600 ml
3
Mix flour with starch and baking powder and pour into the mixer.
- Rice flour: 500 g
- Cornstarch: 30 g
- Baking powder (raising agent): 10 g
4
In a mixer, start beating the flour at medium speed, gradually pouring in boiling water in a thin stream.
- Boiling water: 600 ml
5
Then add the egg-milk mixture and knead the dough to a consistency of liquid sour cream.
- Chicken egg: 4 pieces
- Milk: 600 ml
6
Leave the dough covered with plastic wrap for 1 hour at room temperature.
7
Fry the pancakes in a hot pan on both sides until golden brown.
8
Prepare duck confit. Grind berries, cloves, sea salt, bay leaves, garlic, thyme in a mortar and generously coat the legs with spices.
- Juniper berries: 20 pieces
- Cloves: 8 pieces
- Sea salt: 24 g
- Bay leaf: 12 pieces
- Garlic: 60 g
- Thyme: 10 pieces
- Duck legs: 12 pieces
9
Send them to the refrigerator for 12 hours.
10
Place the legs in a pot with a thick bottom. Put fat on top.
- Duck fat: 1.75 kg
11
Simmer on low heat for 6–8 hours until done.
12
Remove the legs from the fat, cool them down, and separate the meat from the bones.
13
Place a duck in each pancake and roll it like a spring roll.
14
Fry the pancakes until crispy in a large amount of oil.
15
Immediately after frying, blot each pancake with a paper towel to remove excess oil.
16
Serve!
