Have you already cooked delicious Scottish croquettes with haggis? And enjoyed its full-flavoured taste? I have to say honestly, I’ve cooked this dish twice already. The first time was to shoot the photo session, and the second time I cooked it to excite my guests by the miracle of cold-smoking process and its special flavour.

And today I have another Scottish recipe for you. Are you ready?

Staffordshire Oatcake with Wild Duck.

Oatcake recipe
Recipe Type: Appetizer
Cuisine: English Cuisine
  • Staffordshire oatcakes:
  • 250 g Flour
  • 250 g Grind oat-flakes (coarse grind)
  • 20 g Salt
  • 25 g Dry yeast
  • 480 ml Warm water
  • 480 ml Warm milk
  • Butter and oil mix
  • Filling:
  • 15 g Cheddar Cheese
  • 15 g Tomatoes concassé
  • 2 g Different sprouts
  • 15 g Cherry tomatoes
  • 3 g Salad frieze
  • 15 g sour cream with arugula
  • 50 g filling of wild duck
  • 2 g currant sauce
  • Sour cream to taste
Let’s prepare the dough.
  1. Grind the oat-flakes with a blender
  2. Dissolve the yeast in a small amount of warm water
  3. Mix the flour and oat-flakes, season with salt
  4. Add the yeast, the remaining water and milk
  5. Stir well until smooth
  6. For tasty pancakes, cover the dough and put it in a warm place for 1 hour
  7. If the ready-made dough seems too thick, you can add some warm water into it. To get thin pancakes, the dough consistency should be as heavy cream.
How to cook pancakes
  1. Add the olive oil and butter mix to a well-heated frying pan
  2. Pour the dough into the frying pan: 1 ladle of dough = a pancake, ½ ladle = a real Staffordshire oatcake
  3. Fry the pancakes on both sides until golden brown
  4. Fold the pancakes in a stack, brush each pancake with butterl
  1. Stew the duck meat at low heat with the addition of whiskey until smooth.
  2. One half of the pancake sprinkle with cheddar cheese, tomatoes concassé and semi-finished duck, close the pancake.
  3. Fold the pancake in half diagonally.
  4. Decorate the plate with currant sauce, quartered cherry tomatoes, sour cream and frieze salad.
  5. Smoke the dish directly before serving.
  6. Put the dish on the plate, smoke it and immediately serve.
  7. Smoke it under the glass cup.
  8. But you can change the cup with any deep gastronome pan.

Staffordshire County is famous for its mountains, industry and small farms. Pastoral picture of rural life is diluted with hunting game, noisy gatherings and ...pancakes! Catch you?

While it’s being cooked…

Meanwhile, catch some game. Yes, none of the poultry can’t be compared with a quail, a pheasant or a wood pigeons. If a walk in the Robinhood cap with a quiver of arrows was not in your plans for Saturday, it’s a pity. But can be solved. You can use duck in this oatcake recipe.

The oatcake itself is a separate story, hot and full-flavored. But it’s even neither a duck nor an oatcake that make this dish so special. Staffordshire people cut down the forest for centuries, built smokehouses and smoked everything they could get.

Sawdust and fine smoke created flavor, and shade, and taste. Oh, and it tastes so hell yummy! But as with game, I’ll ease your task if you were going to chop down the grandmother’s maple or remake a booth in the courtyard into the smokehouse. There is such a great stuff as Smoking Gun. Compact, lightweight, amazingly cool device to smoke anything at anytime. Hey, where are you running to? You even do not need to get up, here it is: PolyScience.

Well no, you are right, it’s high time to run for a duck!