Ingredients:

• 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

Method:

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!