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1
To prepare the pancakes: In a bowl or blender, combine flour, salt, eggs, and sesame seeds.
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2
Gradually whisk in the milk, the batter should be lump free and the consistency of heavy cream.
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3
Add a little water to thin out if necessary.
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4
Fold in chopped scallions.
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5
Coat a 6 or 8-inch skillet with peanut oil or non-stick spray and place over medium heat.
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6
Ladle about 2 tablespoons of the batter into the pan and swirl around so it covers the bottom; pour back any excess.
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7
The batter will dry before your eyes.
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8
Cook for 1 minute until lightly golden but not crisp, then flip over.
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9
Remove the pancake to a platter and repeat until all the batter is used.
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10
To prepare the confit: Preheat oven to 200 degrees F.
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11
Arrange the duck legs in a single layer in a high-sided baking pan.
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12
Season the duck heavily with salt and pepper, toss in thyme and garlic.
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13
Pour oil over the duck and bake for 2 to 3 hours.
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14
Remove the duck from the fat, shred the meat from the bones and set in a bowl.
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15
Preheat oven to 400 degrees F.
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16
Combine the shredded duck meat with carrot, scallion, thyme, ginger, garlic, sesame seeds, chile paste and sesame oil; season with salt and pepper.
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17
Lay a small amount of the filling in the scallion pancake and roll up.
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18
Arrange them on a baking sheet, brush with egg wash, and bake for 10 minutes.
