Potato and Scallion Pancakes with Confit Duck and Grilled Scallion Salad

Paula McIntyre’s recipe from the Comber Potato Festival on Saturday 7th June.

Difficulty easy
Preparation Time 4 minutes
Cooking Time 2 minutes
Servings 2-4
Potato and Scallion Pancakes
  • 250g mashed potatoes
  • 1 egg
  • 100g self raising flour
  • 100ml milk
  • Good of pinch salt
  • 25g melted butter
  • 3 chopped scallions
Confit Duck
  • 4 duck legs, thigh bone removed
  • 1 tablespoon sea salt
  • 1 teaspoon crushed pepper corns
  • Fresh thyme
  • 1 clove garlic, smashed
Grilled Scallion Salad
  • 1 bunch scallions
  • 25g grated ginger
  • 2 teaspoons sesame oil
  • 2 tablespoons toasted sesame seeds
  • 25ml rapeseed oil
  • 2 tablespoons hoisin sauce

Main Instructions
  1. Mix the potatoes and scallions with the salt and flour.
  2. Whisk the milk, butter and egg together.
  3. Mix together to a smooth batter and set aside for 10 minutes.
  4. Wipe a pan with oil and place on medium high heat.
  5. Drop tablespoons of the batter into the pan.
  6. When bubbles appear, flip over and cook for another minute.
  7. Cool on a wire rack.
Confit Duck Instructions
  1. Rub the salt into the flesh side of the legs and rub in the remaining ingredients. Leave in the fridge for 4 hours, wash off and pat dry
  2. Place in a roasting tin, cover with duck fat, cover with foil and cook in a 140oc oven for about 2 hours or until fork tender.
  3. Cook and remove meat.
Grilled Scallion Salad Instructions
  1. Brush the scallions with oil and cook on a griddle pan to mark and soften. Cut in half and place on a plate.
  2. Whisk the remaining ingredients and toss into the scallions.
  3. Top the pancakes with some duck, then the scallion salad and a sprig of coriander to garnish.
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