BBQ duck and sauteed shiitake mushroom-filled blue corn pancakes with habanero sauce

  • Preparation Time25 mins
  • Cooking Time150 mins
  • Serves8
  • DifficultyMedium

For the blue corn pancakes

70g blue polenta or cornmeal
70g plain flour
1 tsp baking powder
Pinch salt
2 large eggs, beaten
240ml full-fat milk
2 tbsp honey
30g unsalted butter, melted

For the Mesa barbecue sauce

2 tbsp rapeseed oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
720ml tinned plum tomatoes and juices, pureed
240ml water
120ml tomato ketchup
60ml red wine vinegar
60ml Worcestershire sauce
3 tbsp Dijon mustard
3 tbsp dark brown sugar
2 tbsp honey
60ml treacle
3 tbsp ancho chilli powder
3 tbsp pasilla chilli powder
2 tbsp pureed chipotle chillies in adobo
Freshly ground black pepper

For the sauteed shitake mushrooms

3 tbsp rapeseed oil
3 shitake mushrooms, caps removed, thinly sliced
2 shallots, finely chopped
Freshly ground black pepper

For the habanero sauce

2.4L rich chicken stock
240ml apple juice concentrate, thawed
3 tbsp dark brown sugar
2 star anise
1 cinnamon stick
1/2 habanero chilli, coarsely chopped
1 tbsp fennel seeds, toasted
Freshly ground black pepper

For the barbecue duck

240ml Mesa barbecue sauce, recipe follows
6 duck legs, skin removed
720ml chicken stock
120ml habanero sauce, recipe follows
1 recipe sauteed shiitake mushrooms, recipe follows
3 tbsp coarsely chopped fresh coriander leaves, plus more for garnish
Freshly ground black pepper
Blue corn pancakes:
1) Combine the cornmeal, flour, baking powder and 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. Leave to rest for 1 hour.

2) Place a 15cm nonstick pan over a high heat. Spray with cooking spray and reduce the heat to medium. Ladle 60ml of the mixture into the pan, swirling to evenly coat the base. Cook the pancake until just set on the first side, approximately 1 minute. Flip over and cook for an additional 20 to 30 seconds. Remove to a plate and repeat all steps with the remaining mixture, stacking the pancakes and covering with foil to keep warm.

Habanero sauce:
1) Place all of the ingredients in a large saucepan, place over high heat and reduce to 250ml, approximately 1 1/2 hours, stirring occasionally. Strain into a bowl and season with salt and pepper, to taste.

Mesa barbecue sauce:
1) Heat the oil over a medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to the boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 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. The sauce will keep for one week in the refrigerator, stored in a tightly sealed container.

Sauteed shitake mushrooms:
1) Heat the oil in a large saute pan over high heat until shimmering. Add the mushrooms and cook until golden brown, add the shallots and cook for 2 minutes longer. Season with salt and pepper, to taste.

Barbecue duck:
1) Preheat the oven to 160C/Gas 3.

2) Generously brush the duck legs with the barbecue sauce and place them in a baking pan. Pour the stock and 120ml of the habanero sauce around the legs. Cover the pan and place in the oven; cook for 2 hours or until the meat begins to fall off the bone. Sieve liquid and reserve.

3) Remove the duck from the braising liquid and leave to cool slightly. When the duck is cool enough to handle, shred the duck meat into bite-sized pieces and discard the bones. Cook the shredded meat and mushrooms with a 120ml of the barbecue braising liquid in a saute pan over medium heat until heated through. Add the coriander and season with salt and pepper.

1) Mound a quarter of the duck mixture in the centre of each pancake. Fold the pancake over the filling to make a semi-circle and drizzle with the remaining habanero sauce. Garnish with chopped coriander.

Latest recipes

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+