BBQ Duck and Sauteed Shiitake Mushroom filled Blue Corn Pancakes with Habanero Sauce

Total Time:
3 hr 55 min
25 min
1 hr
2 hr 30 min

8 servings

  • For the Blue Corn Pancakes:
  • 1/2 cup blue cornmeal or blue cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch salt
  • 2 large eggs, beaten
  • 1 cup whole milk
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter, melted
  • For the Mesa BBQ sauce:
  • 2 tablespoons canola oil
  • 1 large Spanish onion, coarsely chopped
  • 5 cloves garlic, coarsely chopped
  • 3 cups canned plum tomatoes and juices, pureed
  • 1 cup water
  • 1/4 cup ketchup
  • 1/4 cup red wine vinegar
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons Dijon mustard
  • 3 tablespoons dark brown sugar
  • 2 tablespoon honey
  • 1/4 cup molasses
  • 3 tablespoons ancho chile powder
  • 3 tablespoons pasilla chile powder
  • 2 tablespoons pureed chipotle chiles in adobo
  • Salt
  • Freshly ground black pepper
  • For the Sauteed Shiitake Mushrooms:
  • 3 tablespoons canola oil
  • 3 shiitake mushrooms, caps removed and thinly sliced
  • 2 shallots, finely chopped
  • Salt
  • Freshly ground black pepper
  • For the Habanero Sauce:
  • 10 cups rich chicken stock
  • 1 cup apple juice concentrate, thawed
  • 3 tablespoons dark brown sugar
  • 2 star anise
  • 1 cinnamon stick
  • 1/2 habanero pepper, coarsely chopped
  • 1 tablespoon fennel seeds, toasted
  • Salt
  • Freshly ground black pepper
  • For the BBQ duck:
  • 1 cup Mesa BBQ Sauce
  • 6 duck legs, skin removed
  • 3 cups chicken stock
  • 1/2 cup Habanero Sauce
  • 1 recipe Sauteed Shiitake Mushrooms
  • 3 tablespoons coarsely chopped fresh cilantro leaves, plus more for garnish
  • Salt
  • Freshly ground black pepper
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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