Rice Flour Pancakes with Duck Confit

Baking and Desserts • Russian

Time 1 hour 20 minutes + 20 hours

Ingredients 16

Servings 15

Description

This recipe was shared with us by Chef John Smith.

Ingredients

Milk 20 fl oz
Boiling water 20 fl oz
Chicken Egg 4 pieces
Glutinous Rice Flour 20 oz
Corn Starch 0 oz
Baking Powder 0 oz
Sugar 0 oz
Salt to taste
Duck wings 12 pieces
Juniper Berries 20 pieces
Clove 8 pieces
Ocean salt 0 oz
Bay leaf 12 pieces
Garlic 0 oz
Thyme 10 pieces
Duck Fat 1¾ kg

Step-by-Step Guide

Step 1

Beat the eggs with sugar and salt until smooth.

Step 2

Pour in the milk and whisk again.

Step 3

Mix the flour with the starch and baking powder, then transfer to a mixer.

Step 4

In a mixer, beat the flour at medium speed while gradually pouring in boiling water in a thin stream.

Step 5

Then add the egg and milk mixture and knead the dough to a consistency similar to that of liquid sour cream.

Step 6

Leave the dough covered with plastic wrap at room temperature for 1 hour.

Step 7

Fry the pancakes in a hot skillet on both sides until golden brown.

Step 8

Prepare the duck confit. Crush the berries, cloves, sea salt, bay leaf, garlic, and thyme in a mortar and generously rub the legs with the spice mixture.

Step 9

Place them in the refrigerator for 12 hours.

Step 10

Transfer the legs to a heavy-bottomed pot. Place fat on top.

Step 11

Simmer on low heat for 6–8 hours until cooked through.

Step 12

Remove the legs from the fat, allow them to cool, and separate the meat from the bones.

Step 13

Place the duck in each pancake and roll it up like a spring roll.

Step 14

Fry the pancakes until crispy in a generous amount of oil.

Step 15

Immediately after frying, blot each pancake with a paper towel to remove excess oil.