Recipe for Æbleskiver with duck
Apple fritters can do much more than just being served in December with jam and powdered sugar.
We celebrated New Year’s with good friends, and this dish was part of our menu. A big hit, and I was especially pleased that we added French’s mustard, as it was the finishing touch.
The recipe serves 4 people if it’s an appetizer, but it can easily be a main course for 2 people.
We shredded our confit de canard (confited duck leg), which was prepared sous vide. You can find the recipe here. If you don’t have access to a sous vide, you can certainly make it without. We have a recipe for that here.
Equipment
- Frying Pan
- Bowl
- Cutting Board
- Chef'S Knife
- Whisk
- Saucepan
- Æbleskive Pan
Ingredients
Duck Stuffing
- 1 pcs. Duck Leg confit
- 0.5 pcs. Onion
- 0.5 pcs. Onion
- 0.5 pcs. Lemon both zest and juice
- 5 gram Dijon Mustard
- 7 gram Currant Jelly
- 12 gram Duck Fat
- 5 pcs. Thyme Stalks fresh
- 3 gram Salt
- Pepper 5 twists on the grinder
Apple Slice Dough
- 150 gram Wheat Flour
- 2 gram Baking Soda
- 5 gram Sugar
- 5 gram Salt
- 2 gram Cayenne Pepper
- 250 gram Buttermilk
- 0.5 pcs. Orange juice and zest
- 2 pcs. Egg
- 150 gram Palmin for frying
Sides
- French's mustard can be omitted
- Pickled red onions can be omitted
Instructions
- 1. Fry the duck leg in a hot pan for 5-10 minutes, let it cool, and shred the meat and place it in a bowl.
- 2. Finely chop the onion and apple and mix them with the meat.
- 3. Add lemon juice and zest, Dijon, red currant jelly, duck fat, chopped thyme (only the leaves), salt, and pepper, and mix everything together.
- 4. Form the duck filling into balls of 1.5-2 cm in diameter and refrigerate them.
- 5. In a large bowl, mix flour, baking soda, sugar, salt, and cayenne.
- 6. Add buttermilk and orange zest and juice, and mix the batter until smooth.
- 7. Separate the egg whites from the yolks and stir the yolks into the batter.
- 8. Beat the egg whites until stiff, and gently fold them into the batter a little at a time.
- 9. Heat the æbleskive pan and simultaneously melt the palm fat in a saucepan.
- 10. Pour 1 cm of palm fat into each hole and fill the batter almost to the edge.
- 11. When the æbleskive is browned on one side, place a duck ball in and turn the æbleskive 90 degrees Celsius (194 degrees Fahrenheit), add a bit of batter, and turn the æbleskive the remaining 90 degrees Celsius (194 degrees Fahrenheit).
- 12. Fry the æbleskiver for a couple of minutes on each side again.
- 13. Remove the æbleskiver from the pan and let them cool slightly.
- 14. Serve with French's mustard.