Confit Duck Pancakes – Arthur David
Indulge in delicate confit duck pancakes made from Taste of the Lakes legs, served with crepes, rhubarb jam, and honey mustard sauce. Perfect for special occasions or sharing.
Ingredients
- 125g Plain Flour,
- 150ml Milk,
- 1 Large Egg, beaten
- Pinch of Salt
- 2 Taste of the lake, Duck Confit Legs
- Soft Leaves, such as spinach or rocket
- Rhubarb Jam, or blackberry, cherry, plum or cranberry
- Handful of Cornichons
- Honey Mustard Sauce
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