Confit duck stuffed pancake recipe

Name: Confit duck stuffed pancake recipe
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 15
Ingredients: 1 kg potatoes; 25 g butter; 160 g plain flour; 1 egg; salt/pepper; 300 g cooked duck meat, shredded; 100 g spring onions, trimmed and thinly shredded; 6 tbsp. duck fat; 200 g grated carrot; 4 tbsp. chopped coriander; salt and freshly ground black pepper; 4 tbsp. maple syrup (preferably golden colour for its delicate flavour); 100 g plum roughly chopped; 80 mL red wine; 1 star anise; 200 mL beef stock (or 200 ml water with one cube); 80 mL maple syrup (preferably golden for its delicate flavour); 1/2 tsp. dried garlic; 2 fresh garlic cloves

A simple and wonderfully tasty dish.

By The House Beautiful teamPublished: 01 March 2022

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duck pancakes confit duck stuffed pancakes recipe

Maple from Canada UK

Whether you're a novice or pro in the kitchen on Pancake Day, this Confit Duck Stuffed Pancake recipe – developed by Maple from Canada UK – is a simple dish that's wonderfully moreish.

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Yields:

Prep Time:

1 hr 30 mins

Cook Time:

1 hr

Total Time:

2 hrs 30 mins

Ingredients

Ingredients for the potato pancake

1 kg potatoes
25 g butter
160 g plain flour
1 egg
salt/pepper

Ingredients for the duck filling

300 g cooked duck meat, shredded
100 g spring onions, trimmed and thinly shredded
6 Tbsp. duck fat
200 g grated carrot
4 Tbsp. chopped coriander
salt and freshly ground black pepper
4 Tbsp. maple syrup (preferably golden colour for its delicate flavour)

Ingredients for the plum sauce

100 g plum roughly chopped
80 ml red wine
1 star anise
200 ml beef stock (or 200 ml water with one cube)
80 ml maple syrup (preferably golden for its delicate flavour)
1/2 tsp. dried garlic
2 fresh garlic cloves

Directions

To make the pancake
1. Preheat the oven to 180c
2. Cook the potatoes straight in the oven for about 50 minutes
3. Cool them down
4. Peel the potatoes and mash them with a potato masher
5. Add the butter, plain flour, egg, salt and pepper. Stir to combine.
To make the duck filling
1. In a bowl, mix the shredded duck with the spring onions, duck fat, carrot, coriander and maple syrup, seasoning with salt and pepper to taste.
To make the plum sauce
1. Put all ingredients in a pan

2. Reduce to 2/3, remove the star anise and cloves, then blend the sauce.
Method
1. Spread the mash potato on a piece of baking paper, make a 20cm round shape
2. Put the duck mixture in the middle then bring the edges to the centre
3. Make sure the duck mixture is covered
4. Keep the pancakes in the fridge for one hour before to cook them
5. Use a large frying pan with 100ml of vegetable oil then fry the pancakes 2 minutes on both sides.