Crispy duck with rye pancakes

dinner · ⏱ 160 min · 2 portions · 45.0 g carbs / portion · allergens: egg, gluten, milk, mustard

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
http://flowcooking.food/en-us/recipe/669/crispy-duck-with-rye-pancakes/