Savoury æbleskiver with duck (Danish pancake balls)
A recipe for savoury æbleskiver (Danish pancake balls) made with leftover duck. This recipe makes about 14 æbleskiver.
Servings 6 people
Ingredients
- 6 eggs
- 140 g plain flour
- 150 ml whipping cream (38% fat)
- 70 g butter
- 1 small onion, finely chopped
- 80 g leftover duck, – roasted or confit
- 1 tsp salt
- Butter for frying, preferably clarified butter
- Confit duck and fresh thyme for the top, optional
Instructions
- Melt the butter in a small saucepan, add the onion and let it cook gently over a low heat for 5 minutes. Turn off the heat and leave to cool slightly.
- Finely chop the duck meat and fold it into the butter and onion.
- Separate the eggs into yolks and whites, and whisk the whites to stiff peaks in a bowl – set aside.
- Stir the butter mixture together with the cream and salt.
- Add the plain flour a little at a time and stir it well into the batter.
- Stir the egg yolks into the batter and finally fold in the stiffly whisked egg whites, – do this in a couple of batches.
- Fry the æbleskiver in a generous knob of butter, preferably clarified. Pour plenty of batter into each hole; it may bubble over a little, – that way you make sure the æbleskiver come out nicely round.
- Serve the æbleskiver warm and top them, if you like, with shredded confit duck and fresh thyme.