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1
Sprinkle the legs with salt and mixed spices on both sides.
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2
Place in a large baking dish cover and place in the refrigerator for 24 hours.
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3
Remove the legs from the refrigerator and scrape off the salt and spices.
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4
Preheat broiler.
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5
Place thighs on a baking sheet, skin side up.
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6
Broil for 5 to 6 minutes or until the skin is browned.
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7
Place legs in a medium saucepan and cover with the duck fat, add the juniper berries.
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8
Bring the fat to a simmer and cook over low heat for 2 1/2 hours.
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9
Place the legs in a medium crock and strain the fat over the duck to cover with the fat.
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10
Let the duck come to room temperature and place in the refrigerator, for at least 1 week.
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11
Remove the duck from the refrigerator and let come to room temperature.
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12
Place some of the fat in a large saute pan and heat until almost smoking.
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13
Add the thighs and cook until the legs become brown and very crisp.
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14
Remove the skin, chop and continue cooking until golden brown and crispy to make cracklings.
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15
Remove the meat from the bone and shred.
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16
In a mixing bowl, combine the flours, baking powder, a pinch of salt and honey.
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17
In a separate bowl, combine the egg, milk and melted butter, add to the dry ingredients and mix well.
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18
Heat a griddle or cast iron frying pan over high heat and drop the batter by 1/4 cups into the pan to make 4 (5-inch) pancakes.
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19
Cook pancakes until brown on both sides and set aside.
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20
In olive oil in a medium saucepan over medium heat, add the shallots and garlic and cook until soft.
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21
Increase heat to high, add the wine and sherry vinegar and cook until completely reduced.
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22
Add the stock and reduce to 2 cups, whisk in the butter.
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23
Add the apricots.
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24
Assemble: Place shredded duck meat in the center of each pancake and fold over.
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25
Drizzle with the Sherry-Apricot sauce and garnish with the cracklings.
