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.