BBQ Duck filled Blue Corn Pancakes with Habanero Sauce

June 24, 2014
Poultry

Serves: 8

Blue corn pancakes:
1/2 cup blue cornmeal or blue cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
2 tablespoons honey
1 large egg, beaten
¾ cup whole milk.
1 tablespoon unsalted butter, melted

1. Combine the cornmeal, flour, baking powder, salt in a medium bowl. In a separate bowl, combine the egg, milk, honey and melted butter, add to the dry ingredients and mix until combined.
2. Place a 6-inch nonstick pan over high heat. Spray with cooking spray and reduce heat to medium. Ladle 2 ounces of the mixture into the pan, swirling to evenly coat the pan with the mixture. Cook pancake until just set on first side, approximately 1 minute. Flip over and cook for an additional 20-30 seconds. Remove to a plate and repeat all steps with the remaining mixture, stacking the pancakes and covering with foil to keep warm.

Mesa BBQ Sauce

2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 1/2 cups ketchup
1 cup water
2 tablespoons ancho chile powder
2 tablespoons pasilla chile powder
2 tablespoons pureed chipotle chiles in adobo,
2 tablespoon red wine vinegar
2 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoon honey
2 tablespoons molasses
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2 tablespoons pureed chipotle chiles in adobo,
Salt and freshly ground pepper

1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the ketchup, water and chiles and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30-40 minutes until thickened, stirring occasionally.
2. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

BBQ Duck
1 cup Mesa BBQ Sauce
6 duck legs, skin removed
3 cups chicken stock
Sauteed shiitake mushrooms
½ cup Habanero Sauce (recipe below)
3 tablespoons cilantro, coarsely chopped
Salt and freshly ground pepper

1.Preheat oven to 325 degrees F. Generously brush the duck legs with the bbq sauce and place them in a baking pan and pour stock and ½ cup of the habanero sauce around them. Cover the pan, place in the oven and cook for 2 hours or until the meat begins to fall of the bone. Strain liquid and reserve.
2. Remove the duck from the braising liquid and let cool slightly. When the duck is cool enough to handle, shred the duck meat into bite-size pieces and discard bones. Cook the shredded meat and mushrooms with a 1/2 cup of the bbq braising liquid in a sauté pan over medium heat until heated through, add the cilantro and season with salt and pepper.

Habanero sauce
10 cups rich chicken stock
1 cup apple juice concentrate, thawed
3 tablespoons dark brown sugar
2 star anise
1 cinnamon stick
½ habanero pepper, coarsely chopped
1 tablespoon fennel seeds, toasted
Salt and freshly ground pepper

Place all ingredients in a large saucepan, place over high heat and reduce to 1 ½ cups, approximately, 1 ½ hours, stirring occasionally Strain into a bowl and season with salt and pepper to taste.

Assemble pancake
Mound a fourth of the duck mixture in the center of each pancake. Fold the pancake over the filling to make a semi-circle and drizzle with the remaining habanero sauce and smoked red pepper sauce. Garnish with chopped cilantro.