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 cornmeal or blue cornmeal
70g all-purpose flour
1 tsp baking powder
Pinch salt
2 large eggs, beaten
250ml whole milk
2 tbsp honey
30g unsalted butter, melted

For the mesa BBQ sauce

2 tbsp canola oil
1 large onion, coarsely chopped
5 cloves garlic, coarsely chopped
750ml tinned plum tomatoes and juices, pureed
250ml water
60ml tomato ketchup
60ml red wine vinegar
60ml Worcestershire sauce
3 tbsp Dijon mustard
3 tbsp dark brown sugar
2 tbsp honey
60ml molasses
3 tbsp ancho chille powder
3 tbsp pasilla chille powder
2 tbsp pureed chipotle chiles in adobo
Salt
Freshly ground black pepper

For the sauteed shiitake mushrooms

3 tbsp canola oil
3 shiitake mushrooms, caps removed and thinly sliced
2 shallots, finely chopped
Salt
Freshly ground black pepper

For the Habanero Sauce

2.5L cups rich chicken stock
250ml apple juice concentrate, thawed
3 tbsp dark brown sugar
2 star anise
1 cinnamon stick
1/2 habanero pepper, coarsely chopped
1 tbsp fennel seeds, toasted
Salt
Freshly ground black pepper

For the BBQ duck

250ml Mesa BBQ Sauce
6 duck legs, skin removed
750ml chicken stock
125ml Habanero Sauce
1 recipe Sauteed Shiitake Mushrooms
15g coarsely chopped fresh coriander leaves, plus more for garnish
Salt
Freshly ground black pepper
For the Blue Corn Pancakes:

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. Let rest for 1 hour.

2) Place a 18-cm nonstick pan over high heat. Spray with cooking spray and reduce heat to medium. Ladle 60ml 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 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.

For the Habanero Sauce:

3) Place all 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.

For the Mesa BBQ sauce:

4) Heat the oil over 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 a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.

5) 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.

For the Sauteed Shiitake Mushrooms:

6) 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.

For the BBQ duck:

7) Preheat oven to 160C/Gas Mark 3.
Generously brush the duck legs with the BBQ sauce and place them in a baking pan. Pour stock and 125ml 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. Strain liquid and reserve.

8) 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 saute pan over medium heat until heated through, add the cilantro and season with salt and pepper.

For assembly:
Mound 1/4 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. Garnish with chopped coriander.

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