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 5 ml. olive oil in a 20 cm. cast-iron pan over a medium heat and pour in enough batter to thinly cover the base of the pan. Cook the pancake until set on top and golden brown beneath. Turn the pancake and cook the other side until it, too, is golden brown. Turn out the pancake onto a plate. Cook the remaining pancakes in the same way and allow to cool before using.
Prepare the filling: Melt the butter in a heavy-based pan until it begins to foam. Add the sweetcorn and sauté without colouring for 5–6 minutes until tender. Drain, place in a bowl and add the shredded duck confit, julienne of parsley and the Shiraz jus. Mix together and season to taste with salt and freshly ground pepper. Line a 7 cm. wide × 3 cm. deep pastry ring with a herb pancake – take care not to tear it. Spoon a quarter of the sweetcorn and duck confit mix into the herb pancake and carefully fold it to enclose the filling. Fill the other three pancakes in the same way.