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Crispy duck with rye pancakes

Crispy duck skin shatters to reveal juicy, peppery meat
Rye pancakes soak up sweet-savoury juices, with a beet-apple glow
Warm, hearty bites with juniper depth and a bold sage finish

dinner ⏱ 160 min 520 kcal / portion 45.0 g carbs / portion (estimated) eggglutenmilkmustard 🔗 Original source

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Crispy duck with rye pancakes
v5 · rb0e705f985 20260727Z1751 37 ml worcestershire sauce 3 tbsp golden syrup 4.53 ml salt 2 pieces duck leg 200 ml white wine olive oil to taste 🔥 heat oven to 180°C 🍽 blitz juniper berries and black peppercorns into a fine powder and transfer to a bowl 🌀 mix juniper- and pepper-spice with worcestershire sauce, golden syrup, and salt 🌀 prick duck legs about 20 times and toss to coat in the marinade ⏳ ⏱ 30 min marinate duck legs or refrigerate overnight 🍳 mix beetroot, apples, shallots, sage, and garlic in a saute pan with a pinch of salt pour in white wine and water, lay duck skin-side up with all marinade, and pat skin dry 🔥 ⏱ 1 h roast duck 25 minutes, rotating and basting once halfway, until cooked and skin crisp 🍳 ⏱ 15 min rest duck legs, then crush beetroot and apple into the sauce and keep warm 🌀 whisk flours, egg, milk, and salt until smooth ⏳ rest pancake batter for five minutes 🍳 ⏱ 1-2 min fry pancakes in olive oil, using batter each, until browned set up platter with pancakes alongside spring onions and cucumber shred duck meat from the legs and finish with a little salt and some sauce liquid 🍳 tip warm fruit and vegetables and pan liquid into a bowl and stir in remaining worcestershire sauce 🍳 assemble by stuffing shredded duck, sauce, spring onions, and cucumbers into warm pancakes Crispy Duck 🎉 ¾ tsp juniper berry ¾ tsp black peppercorn 250 g beetroot 2 pieces apple 3 pieces shallot 1½ tbsp sage leaf 2 pieces garlic clove 80 g rye flour 70 g plain flour 1 piece egg 220 ml whole milk 2 pieces spring onion 60 g cucumber juniper berry, black peppercorn 30 ml 1 ml duck leg white wine rye flour, plain flour, egg, whole milk 3 ml olive oil spring onion, cucumber 7 ml worcestershire sauce
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Preparation steps

  1. heat oven to 180°C
  2. blitz juniper berries and black peppercorns into a fine powder and transfer to a bowl
  3. mix juniper- and pepper-spice with worcestershire sauce, golden syrup, and salt
  4. prick duck legs about 20 times and toss to coat in the marinade
  5. marinate duck legs for at least 30 minutes or refrigerate overnight
  6. mix beetroot, apples, shallots, sage, and garlic in a saute pan with a pinch of salt
  7. pour in white wine and water, lay duck skin-side up with all marinade, and pat skin dry
  8. roast duck for 1 hour 25 minutes, rotating and basting once halfway, until cooked and skin crisp
  9. rest duck legs for 15 minutes, then crush beetroot and apple into the sauce and keep warm
  10. whisk flours, egg, milk, and salt until smooth
  11. rest pancake batter for five minutes
  12. fry pancakes in olive oil, using batter each, 1-2 minutes per side until browned
  13. set up platter with pancakes alongside spring onions and cucumber
  14. shred duck meat from the legs and finish with a little salt and some sauce liquid
  15. tip warm fruit and vegetables and pan liquid into a bowl and stir in remaining worcestershire sauce
  16. assemble by stuffing shredded duck, sauce, spring onions, and cucumbers into warm pancakes

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