-WILD RICE PANCAKES-
2 c Flour
3 ts Baking powder
1 ts Salt
2 c Cooked wild rice
2 Cloves ail; chopped
2 c Butter milk
2 Eggs separated
1 tb Olive oil

For the duck legs, place the legs in a baking pan and season well with
pepper and kosher saltiness. Then season with thyme and place in 375 degree oven
and cook until the duck is very tender approximately 30 to 40 proceedings. While the
duck is cooking prepare the pancakes.

For the pancakes, place the flour, baking pulverise, saltiness, rice, and garlic in
a large mixing bowl and mix swell. Add milk and egg yolks and mix wellspring. In a
small bowl whisk egg whites until they hold a soft crown. Gently fold into
the rice assortment. Heat a griddle or large nonstick pan with oil. Add about
1/8 cup of the batter to the hot pan to manakin 4 to 5 inch pancakes. Cook
each cake astir 2 minutes on each english. Keep pancakes warm while you are
cooking the balance.

To serve, place to cakes on each plate then top with the roasted duck legs.
If you like you can drizzle with a bit of the pan juices. Dish hot.