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:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Remove the skin from the duck confit legs and shred the meat into small pieces.
3. In a large bowl, whisk together the flour, eggs, and milk until smooth.
4. Heat a nonstick pan over medium heat and melt the butter.
5. Using a ladle, pour in just enough batter to coat the bottom of the pan.
6. Cook until the edges of the pannequet begin to crisp and the bottom is light brown in color (approximately 1-2 minutes).
7. Flip the pannequet over and cook for an additional 30 seconds on the other side.
8. Repeat until all batter is used.
9. In a separate pan, cook the apples with the brown sugar and cinnamon until slightly softened.
10. Add the red wine and let it reduce until the liquid has thickened.
11. Fill each pannequet with a generous amount of shredded duck confit and top with the apple mixture.
12. 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