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duck legs barbecue sauce chicken sauce canola oil shiitake mushrooms shallots kosher salt cilantro cornmeal all-purpose baking powder kosher salt eggs milk honey unsalted butter cooking spray chicken apple juice concentrate brown sugar star anise cinnamon chile fennel seeds kosher salt
Viewed: 48 - Published at: 6 years agoIngredients
- 2 pounds (about 6) duck legs, skin removed
- 1 1/4 cups Mesa Grill Barbecue Sauce (see Sources, page 269) or your favorite barbecue sauce
- 3 cups homemade chicken stock (see page 220) or canned low-sodium chicken broth
- Habanero Sauce (recipe follows)
- 3 tablespoons canola oil
- 4 large shiitake mushrooms, stemmed and thinly sliced
- 2 shallots, finely chopped
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh cilantro leaves, plus more for garnish
- 1/2 cup blue cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of kosher salt
- 2 large eggs, beaten
- 1 cup whole milk
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted
- Cooking spray
- 8 cups rich chicken stock (see page 220)
- 1 cup frozen apple juice concentrate, thawed
- 1/4 cup firmly packed dark brown sugar
- 2 whole star anise
- 1 cinnamon stick
- 1 habanero chile, coarsely chopped
- 1 tablespoon fennel seeds, toasted
- Kosher salt and freshly ground black pepper
Method
- To cook the duck, preheat the oven to 325F.
- Generously brush the duck legs with the barbecue sauce, and place them in a baking pan.
- Pour the stock and 1/2 cup of the Habanero Sauce around the legs.
- Cover the pan and braise in the oven until the meat begins to fall off the bone, about 2 hours.
- Meanwhile, heat the oil in a large saute pan over high heat until it begins to shimmer.
- Add the mushrooms and cook until they begin to release their juices, about 5 minutes.
- Add the shallots and continue cooking until the mushrooms are golden brown, about 5 minutes more.
- Season with salt and pepper, and set aside.
- To make the crepes, combine the cornmeal, flour, baking powder, and salt in a medium bowl.
- In a separate bowl, combine the eggs, milk, honey, and melted butter.
- Add this to the dry ingredients and mix until combined.
- Let rest for 1 hour at room temperature.
- Place a 6-inch nonstick pan over high heat.
- Spray it with cooking spray and reduce the heat to medium.
- Ladle 1/4 cup of the batter into the pan, swirling to evenly coat the pan with the mixture.
- Cook the crepe until just set on the first side, about 1 minute.
- Flip it over and cook for an additional 20 to 30 seconds.
- Remove the crepe to a plate and repeat with the remaining mixture, stacking the crepes and covering them with foil to keep warm.
- To finish the duck filling, remove the duck from the braising liquid and let it cool slightly.
- Strain and reserve the braising liquid.
- Shred the duck meat into bite-size pieces and discard the bones.
- Combine the shredded duck meat, cooked mushrooms, and 1/2 cup of the braising liquid in a saute pan, and warm over medium heat until heated through.
- Add the chopped cilantro, and season with salt and pepper.
- Mound some of the duck mixture in the center of each crepe.
- Fold the crepes over the filling to make a semicircle, and drizzle with the remaining Habanero Sauce.
- Garnish with chopped cilantro.
- Combine the stock, apple juice concentrate, brown sugar, star anise, cinnamon stick, chile, and fennel in a large saucepan.
- Bring to a boil over high heat and cook, stirring occasionally, until the sauce is thickened and reduced to about 1 1/2 cups, about 30 minutes.
- Strain the sauce into a bowl, and season with salt and pepper to taste.
