Recipes

Atayef

Darren Anklam

Culinary Director

City Hall Bistro

Dallas
Texas
Rate this recipe: 
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Menu Price: 
$15.00
Yield: 
1 serving
Ingredients: 
3
tbs
Recipe: 
3
tbs
Recipe: 
41/2
Oz
Recipe: 
As needed
Oil
20
g
Scallions, cut on bias
10
g
Parsley leaves
1

On plancha, drop 2 connecting circles of batter of even sizes (about 1 1/2 ounces batter per circle) and cook unilaterally until batter is fully set. Repeat 2 more times.

2

Put aïoli on bottom half and pear sauce on top half of each pancake.

3

Crisp duck confit in a hot pan with minimum oil.

4

Place 1 1/2 ounces duck confit on top of aïoli, then top each with a small handful of scallions and parsley leaves.

5

Carefully fold each pancake so that top doesn’t break the fold. Serve.

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