Recipe - Wild Rice Pancakes With Roasted Duck Legs

ROASTED DUCK LEGS
6 Duck legs
Cracked black pepper
Kosher salt
1 tablespoon Dry thyme

WILD RICE PANCAKES
2 cup Flour
3 teaspoon Baking powder
1 teaspoon Salt
2 cup Cooked wild rice
2 Cloves garlic; chopped
2 cup Butter milk
2 Eggs separated
1 tablespoon Olive oil

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; One half Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.