Stashcook: Meal Planner & Recipe Keeper

BBQ Duck, Egg, and Corn Scallion Pancakes Recipe

Name: BBQ Duck, Egg, and Corn Scallion Pancakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: Duck; 4 duck legs; 2 tablespoons vegetable oil; 1 medium sized onion, chopped; 3 cloves garlic, minced; ½ cup ketchup; ¼ cup molasses; 3 Tablespoons chipotle pepper in adobo, minced; 2 Tablespoons red wine vinegar; ¼ cup soy sauce; 1 cup water; Salt and pepper; Corn Scallion Pancakes; 1 ½ cups AP flour; ½ cup cornmeal; 2 teaspoons baking powder; ¾ teaspoon baking soda; 2 teaspoons salt; 1 ½ cup buttermilk; 1 large egg; 2 Tablespoons unsalted butter, melted; 2 cups fresh corn kernels; ⅓ cup sliced scallions; 4 large eggs; Salt and pepper; ¼ cup pure maple syrup

Tastemade

For a fun riff on the classic sausage, egg, and cheese, sandwich succulent barbequed duck and egg between corn and scallion pancakes.

Ingredients

Duck

4 duck legs

2 tablespoons vegetable oil

1 medium sized onion, chopped

3 cloves garlic, minced

½ cup ketchup

¼ cup molasses

3 Tablespoons chipotle pepper in adobo, minced

2 Tablespoons red wine vinegar

¼ cup soy sauce

1 cup water

Salt and pepper

Corn Scallion Pancakes

1 ½ cups AP flour

½ cup cornmeal

2 teaspoons baking powder

¾ teaspoon baking soda

2 teaspoons salt

1 ½ cup buttermilk

1 large egg

2 Tablespoons unsalted butter, melted

2 cups fresh corn kernels

⅓ cup sliced scallions

4 large eggs

Salt and pepper

¼ cup pure maple syrup

Method

Duck

Heat a grill to high heat.

Season the duck legs with salt and pepper and place them skin side down on the grill, sear until golden brown and then flip and sear on the other side, about 3-4 minutes.

Heat a large pot or dutch oven and add vegetable oil, onion and garlic.

Saute until soft, about 5-7 minutes.

Stir in the ketchup, molasses, chipotle, red wine vinegar, soy sauce, and water.

Place the pot on the grill and bring to a simmer.

Season with salt and pepper.

Add the seared duck legs to the sauce and braise for 1 ½ hours, until very tender.

When the duck legs are done cooking, remove them from the sauce and allow to cool slightly, then pull the meat off of the bones and reserve in a large bowl.

Pour the braising liquid into a blender and puree until smooth.

Pour the sauce over the pulled duck meat.

Corn and Scallion Pancakes

Add the flour, cornmeal, baking powder, baking soda, and salt to a large bowl and whisk to combine.

Next stir in the buttermilk, egg, and melted butter and stir to combine, then fold in the corn and scallions.

Be sure to not overmix, the batter should be lumpy.

Set aside for 10-15 minutes.

Heat a large cast iron griddle over medium heat on the grill.

Add butter or oil and ladle ¼ cup of batter onto the griddle, repeat until pan or griddle is full with room for flipping.

Cook the pancakes for 3-4 minutes per side.

Remove the pancakes onto a plate.

Crack eggs onto the griddle, season with salt and pepper and cook to desired temperature.

To Assemble.

Place a pancake onto a small plate and top with BBQ duck and then an egg.

Place a second pancake on top and drizzle with maple syrup.

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