Confit Duck Pancakes

Wonderfully indulgent confit Duck legs from Taste of the lakes, shredded into small, bite-sized pieces and served with some petite, warm crepes.

Confit Duck Pancakes

Preparation time

Cooking time



  • 125g Plain Flour,
  • 150ml Milk,
  • 1 Large Egg, beaten
  • Pinch of Salt
  • 2 Taste of the lake, Duck Confit Legs
  • Soft Leaves, such as spinach or rocket 
  • Rhubarb Jam, or blackberry, cherry, plum or cranberry
  • Handful of Cornichons
  • Honey Mustard Sauce


  1. To make the pancakes, add the flour and salt to a large bowl. Combine the milk and egg and gradually add the milk to the flour, whisking as you go. Whisk together until you have a smooth batter.  You want the batter to be roughly the consistency of thick, double cream. If you feel the batter is too thick – add some milk.
  2. Cover the bowl and leave the batter to rest in the fridge until ready to use. 
  3. Lightly oil a small frying pan with groundnut oil or duck fat, and place over a high-heat. Once hot, add about a ladle of batter to the pan and spread out over the pan with a rubber spatula. These are small pancakes and you want each one to be about 15cm in diameter.  Again, if you feel like the batter is too thick, add a little milk. 
  4. Once the pancake looks to be set and the edges are just starting to crisp, flip over.  Cook for a further minute until fully cooked through on both sides.
  5. Repeat until the batter is used up. You should have about 8 pancakes.
  6. Keep warm until ready to serve
  7. To cook the duck, pan-fry for a few minutes until crisp-skinned and hot.
  8. Serve with your filling of choice and enjoy!