Name: BBQ duck and sauteed shiitake mushroom-filled blue corn pancakes with habanero sauce
Prep time: 25 min
Cook time: 150 min
Yield: 8
Cuisine: Asian
Ingredients: 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; Salt; Freshly ground black pepper; For the sauteed shitake mushrooms; 3 tbsp rapeseed oil; 3 shitake mushrooms, caps removed, thinly sliced

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.

Assembly:
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.