Bbq Duck Filled Yellow Corn Pancakes With Habanero Sauce Recipe
Servings: 4
Ingredients
- 1/2 c. yellow cornmeal or possibly blue cornmeal
- 1/2 c. all-purpose flour
- 1 tsp baking pwdr
- 1 pch salt
- 2 Tbsp. honey
- 1 lrg egg beaten
- 1 1/2 c. lowfat milk
- 1 Tbsp. unsalted butter melted
- 3 Tbsp. unsalted butter
- 1 sm red onion finely diced
- 2 x garlic cloves finely minced
- 7 x plum tomatoes coarsely diced
- 1/4 c. tomato ketchup
- 2 Tbsp. Dijon mustard
- 2 Tbsp. dark brown sugar
- 1 Tbsp. honey
- 1 x tea oon cayenne
- 1 Tbsp. ancho chile pwdr
- 1 tsp pasilla chile pwdr
- 1 Tbsp. paprika
- 1 Tbsp. Worcestershire sauce
- 3 x duck legs skin removed
- 3 c. duck or possibly chicken stock
- 2 Tbsp. coarsely-minced cilantro Salt to taste Freshly-grnd black pepper to taste
- 3 c. duck or possibly chicken stock
- 1/4 c. apple juice
- 3 Tbsp. dark brown sugar
- 2 x star anise
- 1 x cinnamon stick
- 1 x habanero pepper coarsely minced
- 1 Tbsp. fennel seeds toasted Salt to taste Freshly-grnd black pepper to taste
Directions
- Make the Yellow Pancakes: Combine the cornmeal, flour, baking pwdr, and salt in a medium bowl. In a separate bowl, combine the egg, lowfat milk, honey, and melted butter, then add in to the dry ingredients and mix well.
- Heat a griddle or possibly cast-iron frying pan over high heat, heat a little oil, and drop the batter by spoonfuls to make four 5-inch pancakes. Cook pancakes till brown on both sides and set aside, stack and cover with foil.
- Make the BBQ Duck: Heat the butter in a large saute/fry pan over medium heat. Add in the onion and garlic and cook till soft. Add in the tomatoes and simmer for 15 min. Add in the remaining ingredients and simmer for 20 min. Puree the mix in a food processor, pour into a bowl and set aside.
- Preheat oven to 300 degrees. Brush the duck legs with the BBQ sauce and place them in a baking pan and pour stock around them. Cover the pan, place in the oven, and cook for 3 hrs or possibly till the duck is done. Shred the duck meat and throw away the bones.
- Cook the shredded meat and cilantro with a 1/4 c. of the BBQ braising liquid in a saute/fry pan over medium heat till heated through. Season with salt and pepper to taste.
- Make the Habanero Sauce: Place all ingredients in a small saucepan, place over medium heat, and reduce to 1 c.. Strain and season with salt and pepper to taste.
- Assemble pancake: Mound a fourth of the duck mix in the center of each pancake. Fold the pancake over the filling to make a semi-circle and drizzle with the habanero sauce.
- This recipe yields 4 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 667g | |
| Recipe makes 4 servings | |
| Calories 1607 | |
| Calories from Fat 1089 | 68% |
| Total Fat 121.12g | 151% |
| Saturated Fat 43.62g | 174% |
| Trans Fat 0.0g | |
| Cholesterol 336mg | 112% |
| Sodium 937mg | 39% |
| Potassium 1228mg | 35% |
| Total Carbs 77.28g | 21% |
| Dietary Fiber 4.3g | 14% |
| Sugars 44.59g | 30% |
| Protein 52.26g | 84% |
