Shredded duck confit, home made blini pancakes, mushroom persillade and a dill cream sauce |

Preparation time: 45 min

• Preparation

  Peel and chop the onion piece, chop the green onion diagonally (these are called whistles).

  Wipe your mushrooms with a damp cloth, slice them.

• Blinis

  In a mixing bowl, combine the flour, the baking powder, the icing sugar and the salt. 

  Wisk the milk and the eggs until smooth, add the melted butter, then mix again. 

  Incorporate your dry ingredients into your milk mixture, mixing and folding with a whisk. Once homogenous, let the mixture rest for at least 10 minutes.

  Add a pad of butter to a frying pan on medium heat. Once the butter is melted pour out a small ladle full of blini batter. Once you see bubbles forming it is time to flip it until a nice golden color is acheived on both sides.

• Mushroom Persillade

  In a hot skillet with vegetable oil, cook the mushrooms. Once they have nicely coloured, add the parsley and minced garlic. Season to taste.

• Duck confit

  Run your thumb between the skin and the flesh, the latter will peel off by itself.

  Flake the meat of the duck leg between your fingers.

  In a hot frying pan with oil, fry the chopped onions, season with salt and brown them.

  Add the duck shreds, fry for a few seconds, then finalize by adding the green onion whistles.

  Pepper the preparation well.

• Dill cream

  Mince the dill finely and combine with the sour cream. Season to taste.

• Plating

  Generously spread the dill cream on your blinis. Garnish with the persillade mushrooms and the duck confit.