Crispy duck with rye pancakes | Ottolenghi Recipes

Ingredients

• ¾ tsp juniper berries
• ¾ tsp black peppercorns
• 2 tbsp worcestershire sauce, plus 1½ tsp extra, to serve
• 3 tbsp golden syrup
• salt
• 2 duck legs, skin patted very dry
• 250g ready-cooked and peeled beetroot (ie, 1 pack), each cut into 8 wedges
• 2 pink lady apples, cored and cut into eight wedges (250g net weight)
• 3 small banana shallots, peeled and cut in half (60g net weight)
• 1½ tbsp sage leaves
• 2 garlic cloves, peeled and lightly bashed with the flat of a knife
• 200ml dry white wine
• 2-3 spring onions, trimmed and finely sliced into 6cm-long strips (40g net weight)
• ¼ large cucumber, seeds and core scooped out, flesh cut into 6cm x ½cm batons (60g net weight)
• 80g dark rye flour
• 70g plain flour
• 1 large egg
• 220ml full-fat milk
• ⅔ tsp salt
• olive oil, for frying