Duck and Sweetcorn Herbed Pancakes

Name: Duck and Sweetcorn Herbed Pancakes
Yield: Makes 11 × 20 cm pancakes and filling for 4
Ingredients: 70 g Whole, unsalted butter; 2 tsp Julienne of Flat-leaf parsley; 180 g fresh sweetcorn kernels; 2 tsp Sliced chives; 2 Whole free-range eggs; 275 g plain flour, sifted and seasoned; 100 ml Olive oil; 600 ml Milk; 10 ml Sparkling Shiraz jus; 180 g Shredded duck confit, skin and bone removed (basic technique 1); Freshly ground pepper; Salt

Basic Recipe 73

Preparation info

Makes 11 × 20 cm pancakes and filling for
4

Difficulty
Complex

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Herbed Pancakes

275 g plain flour, sifted and seasoned
2 Whole free-range eggs
600 ml

Savoury
Dessert
Cake

Method

Prepare the pancakes in advance: Place the flour in a food processor, add the eggs, milk and 45 ml. olive oil and blend to a smooth batter. Pass the batter through a fine sieve and refrigerate for 1 hour before using. Stir through the sliced chives just before cooking the pancakes. Heat