| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Caprial3 | 6 | servings | |
INGREDIENTS
| 6 | Duck legs | |
| Cracked black pepper | ||
| Kosher salt | ||
| 1 | tb | Dry thyme |
| 2 | c | Flour |
| 3 | ts | Baking powder |
| 1 | ts | Salt |
| 2 | c | Cooked wild rice |
| 2 | Cloves garlic; chopped | |
| 2 | c | Butter milk |
| 2 | Eggs separated | |
| 1 | tb | Olive oil |
INSTRUCTIONS
ROASTED DUCK LEGS WILD RICE PANCAKES For the duck legs, place the legs in a baking pan and season well with pepper and kosher salt. Then season with thyme and place in 375 degree oven and cook until the duck is very tender about 30 to 40 minutes. While the duck is cooking prepare the pancakes. For the pancakes, place the flour, baking powder, salt, rice, and garlic in a large mixing bowl and mix well. Add milk and egg yolks and mix well. In a small bowl whisk egg whites until they hold a soft peak. Gently fold into the rice mixture. Heat a griddle or large nonstick pan with oil. Add about 1/8 cup of the batter to the hot pan to form 4 to 5 inch pancakes. Cook each cake about 2 minutes on each side. Keep pancakes warm while you are cooking the rest. To serve, place to cakes on each plate then top with the roasted duck legs. If you like you can drizzle with a bit of the pan juices. Serve hot. Converted by MC_Buster. Per serving: 229 Calories (kcal); 3g Total Fat; (11% calories from fat); 7g Protein; 44g Carbohydrate; 0mg Cholesterol; 602mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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