Confit Duck Stuffed Pancakes

For the potato pancake

• 1kg potatoes
• 25g butter
• 160g plain flour
• 1 egg
• Salt/pepper

For the duck filling

• 300g cooked duck meat, shredded
• 100g spring onions, trimmed and thinly shredded
• 6 tbsp duck fat
• 200g grated carrot
• 4 tbsp chopped coriander
• Salt and freshly ground black pepper
• 4 tbsp maple syrup (preferably golden colour for its delicate flavour)

For the the plum sauce

• 100g plum roughly chopped
• 80ml red wine
• 1 star anise
• 200 ml beef stock (or 200ml water with one cube)
• 80ml maple syrup (preferably golden for its delicate flavour)
• ½ tsp dried garlic
• 2 fresh garlic cloves

To make the potato pancake

1. Preheat the oven to 180c.
2. Cook the potatoes straight in the oven for about 50 minutes.
3. Cool them down.
4. Peel the potatoes and Mash them with a potato masher.
5. Add the butter, plain flour, egg, salt and pepper. Stir to combine.

To make the duck filling

1. In a bowl, mix the shredded duck with the spring onions, duck fat, carrot, coriander and maple syrup, seasoning with salt and pepper to taste.

To make the plum sauce

1. Put all ingredients in a pan.
2. Reduce to 2/3, remove the star anise and cloves then blend the sauce.

To cook the pancakes

1. Spread the mash potato on a piece of baking paper, make a 20cm round shape.
2. Put the duck mix in the middle then bring the edges to the centre.
3. Make sure the duck mixture is covered.
4. Keep the pancakes in the fridge for one hour before to cook them.
5. Use a large frying pan with 100ml of vegetable oil then fry the pancakes 2 minutes on both sides.