Rice Flour Pancakes with Duck Confit
Baking and Desserts | Russian cuisine
⏳ 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 - 17.6 oz
- Corn Starch - 1.1 oz
- Baking Powder - 0.4 oz
- Sugar - 2.1 oz
- Salt - to taste
- Duck wings - 12 pieces
- Juniper Berries - 20 pieces
- Clove - 8 pieces
- Ocean salt - 0.8 oz
- Bay leaf - 12 pieces
- Garlic - 2.1 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.
Step 16
Serve!
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