(Serves 4)

½ vanilla bean
85 g sugar
250 g flour
1 teaspoon baking soda
1 pinch cardamom
3 eggs
5 dl. buttermilk
Butter for frying
200 g duck rillette
1 tablespoon icing sugar
1 teaspoon vinegar powder

Scrape the vanilla bean and massage with sugar
Divide the eggs and mix yolks with vanilla sugar
Add cardamom, buttermilk, baking soda and flour to the mix
Whip egg whites and fold in the dough
Add butter to the ‘æbleskive’ pan and fill the moulds with dough
Add a cube of duck rillette
When golden, turn the cake with a tiny wooden stick
Add a little more dough to make the cake round
Serve with a sprinkle of icing sugar and vinegar powder