Recipe courtesy of Bobby Flay
Episode: Crepes
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Total:
3 hr 55 min
Prep:
25 min
Inactive:
1 hr
Cook:
2 hr 30 min
Yield:
8 servings
Level:
Intermediate

Ingredients

For the Blue Corn Pancakes:
For the Mesa BBQ sauce:
For the Sauteed Shiitake Mushrooms:
For the Habanero Sauce:
For the BBQ duck:

Directions

For the Blue Corn Pancakes: 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. 

Place a 6-inch nonstick pan over high heat. Spray with cooking spray and reduce heat to medium. Ladle 2 ounces 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: 

Place all ingredients in a large saucepan, place over high heat and reduce to 1 cup, approximately, 1 1/2 hours, stirring occasionally. Strain into a bowl and season with salt and pepper, to taste. For the Mesa BBQ sauce: 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. 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: 

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: Preheat oven to 325 degrees F. Generously brush the duck legs with the BBQ sauce and place them in a baking pan. Pour stock and 1/2 cup 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. 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 cilantro.

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