City Hall Bistro
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.
Put aïoli on bottom half and pear sauce on top half of each pancake.
Crisp duck confit in a hot pan with minimum oil.
Place 1 1/2 ounces duck confit on top of aïoli, then top each with a small handful of scallions and parsley leaves.
Carefully fold each pancake so that top doesn’t break the fold. Serve.