Corn Crepes With Bbq Duck Confit Recipes

BBQ DUCK ON CORN CAKES

Steps:

• Preheat the oven to 250 degrees F. Set a rack on a sheet pan in the oven. Whisk the flour, cornmeal, baking powder, sugar, paprika and salt together in a medium bowl. Set aside. Shear the corn kernels from the cob with a knife. Working over a bowl, run a knife along the cob to press out the milky liquid. Puree half the corn with the milk in a small food processor. Add the 2 tablespoons butter and the egg yolk and pulse until evenly combined. Whisk the wet ingredients into the dry. Whip the egg white in a medium bowl until it almost holds a medium-stiff peak. Lightly fold the egg white into the batter. Heat a griddle or well-seasoned cast-iron skillet over medium heat. Add 1 teaspoon of the remaining butter. Drop heaping tablespoons of the batter into the pan and cook until golden brown on the bottom and little bubbles break the surface of each pancake, about 2 to 3 minutes. Flip and cook the corn cakes on the other side until lightly brown. Serve immediately or transfer to the oven to keep warm. Repeat with the remaining batter. To assemble: Toss the duck confit in the BBQ Sauce to coat. Top each corn cake with about 1 tablespoon BBQ'd Duck Confit. Serve. Copyright 2005 Television Food Network, G.P. All rights reserved.
• Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper flakes, allspice, and cloves, and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove from the heat and discard the garlic and bay leaf. Cool if not using immediately. Reheat before using. Yield: 1 quart sauce Recipe from Food Network Kitchens Get Grilling, Meredith Books, 2005.

CORN CREPES WITH BBQ DUCK CONFIT

Steps:

• Heat the oil in a saute pan over medium heat. Add the corn, season with a little salt, and allow to sweat. Stir in the bell pepper, scallions, and garlic and continue to sweat for 2 to 3 minutes.
• Transfer the softened vegetables to the bowl of a food processor. Add the milk, eggs, flour, oil, and 1/4 teaspoon salt to the food processor and pulse until smooth. Let rest for 30 minutes, and if possible, cover and refrigerate for 2 to 4 hours.
• Meanwhile, add about 1 cup of BBQ Sauce to a small saucepan and warm it over medium-low heat. Remove the meat from the duck leg by using a fork to shred it away from the bone, keeping the pieces chunky. Add the shredded duck meat to the BBQ Sauce and heat through.
• Once ready to make the crepes, lightly coat a 7 or 8-inch saute pan over medium heat with a little bit of oil or duck fat. Ladle in about 2 tablespoons of batter and swirl to coat the bottom of the pan. Cook it until it's slightly browned. Flip the crepe and continue cooking for another minute until it's just cooked through. Transfer the crepe to a plate and repeat with the remaining batter, stacking them on top of the other. You should have 4 to 6 crepes.
• To serve, put a crepe flat on a plate. Top with a couple spoonfuls of BBQ duck confit. Roll the crepe and garnish with a dollop of sour cream and a couple cilantro leaves. Drizzle with some remaining BBQ sauce. Repeat with the remaining ingredients.
• BBQ Sauce directions: Add the oil to a small saucepan over medium-low heat. When the oil is hot, add the onion and jalapeno with a good pinch of salt, sweating until translucent, about 2 minutes. Add the coriander, chipotle powder, brown sugar, vinegar, coffee, and ketchup. Stir to combine, then reduce the heat and simmer for 10 minutes. Strain, discard the solids, and let cool. Store covered in the refrigerator for up to 1 month.
• Duck Confit directions: Rinse the duck legs and thighs and pat dry. Add them to a 2-gallon resealable plastic bag.
• Mix together the salt, sugar, coriander, cinnamon, paprika, garlic, shallot, and bay leaves in a small bowl. Add the mixture to the duck pieces and coating them well. Close the bag and refrigerate for 24 to 48 hours, flipping it once a day.
• Preheat the oven to 200 degrees F. Remove the legs and thighs from the bag, rinse thoroughly, and pat dry. Put them in a 4-quart Dutch oven or other suitable pot and cover them with the fat. Put the pot in the oven and cook for 8 to 10 hours.
• Remove the pot from the oven and allow the duck to cool in the fat. Refrigerate in the fat until ready to use, at least 1 month.