Pannequets of Duck Confit with Apples
Ingredients:
- 4 duck confit legs
- 2 cups all purpose flour
- 4 eggs
- 2 cups milk
- 2 tablespoons butter
- 2 apples, peeled and sliced
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 cup red wine
Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- Remove the skin from the duck confit legs and shred the meat into small pieces.
- In a large bowl, whisk together the flour, eggs, and milk until smooth.
- Heat a nonstick pan over medium heat and melt the butter.
- Using a ladle, pour in just enough batter to coat the bottom of the pan.
- Cook until the edges of the pannequet begin to crisp and the bottom is light brown in color (approximately 1-2 minutes).
- Flip the pannequet over and cook for an additional 30 seconds on the other side.
- Repeat until all batter is used.
- In a separate pan, cook the apples with the brown sugar and cinnamon until slightly softened.
- Add the red wine and let it reduce until the liquid has thickened.
- Fill each pannequet with a generous amount of shredded duck confit and top with the apple mixture.
- Roll the pannequet up and serve hot.
Verdict:
This dish is the perfect balance of savory and sweet. The duck confit adds a rich, salty flavor while the apples provide a sweet contrast. The pannequets are light and crispy, making this a delectable dish that is sure to impress your guests.
Serving Suggestions:
- Serve with a side salad for a complete meal
- Pair with a bold red wine for a perfect dinner party dish
- Top with a dollop of sour cream for added creaminess
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