How to make Teacake’s confit duck and poppy seed pancakes

Pancake Tuesday has crêped up on us again, so we’ve been in touch with Teacake owner Bob Miller who has shared his favourite pancake recipe.

Get in the kitchen and give it a go – let us know how you do! This recipe does involve marinating the duck so we recommended reading all the way through and preparing some time before you plan to eat.

bob3-edited-scaled How to make Teacake’s confit duck and poppy seed pancakes

Pancakes ingredients

  • 100g caster sugar
  • 200g self-raising flour
  • 2 medium eggs
  • ½ teaspoon of poppy seeds
  • Splash of milk
  • Small knob of butter

Start by mixing the sugar, flour, eggs and poppy seeds. Next, gradually add the milk and whisk until you have a thick pouring consistency.

Heat a large non-stick frying pan on a medium heat and grease with a small amount of butter. Add a ladle of the mixture and tilt the pan to cover until the mixture reaches the edges. Leave to cook for around one minute or until you start to see bubbles forming. Then flip and cook on the opposite side for around 30 seconds. Remove from the pan and repeat until all of the mixture is used. Set the pancakes aside under a clean tea towel to keep them warm.

Confit duck ingredients

  • 3-4 duck legs
  • Tablespoon of mixed spice
  • ½ teaspoon sea salt
  • ½ teaspoon crushed pink pepper corns
  • 500ml – 700ml duck fat
  • Drizzle of rapeseed oil

Begin by taking the duck fat and massaging into the duck legs – you want them to be covered as much as possible. Place on a plate and cover with cling film before leaving in the fridge for around eight to twelve hours.

Next, remove the duck from the fridge and use a paper towel to remove any excess fat from the legs. Place in a slow cooker and drizzle with a little rapeseed oil before cooking for around four hours on a low heat. Once ready, the meat should bull away from the bone with a fork.

Sweet chilli & soya reduction

  • 250ml soya sauce
  • 100ml sweet chilli
  • Zest of one lemon /juice of ½ lemon
  • Zest of one orange/ juice of ½ orange

Place all of the ingredients in a small sauce pan and bring to the boil. Reduce the heat and allow to simmer for a few minutes until the mixture has thickened.

Once you’re ready to eat, take a pancake and add the duck mixture. Top with a drizzle of the reduction. You may also want to add some garnish, such as spring onion and cucumber or a few sesame seeds. Enjoy!

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