Barbecued Duck Cakes – a delicious recipe with eggs, butter, cornflour, milk, cilantro, barbecue sauce. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To make crepes, whisk first 4 ingredients (eggs - milk) together.
2
Let sit for 2 hours.
3
Stir in half of the cilantro to batter.
4
Heat crepe pan aand make crepes (you should get 10 crepes out of batter).
5
Divide remaining cilantro evenly between crepes, sprinkling over surface before turning.
6
Divide duck meat, crepes and barbecue sauce in half.
7
You will be making two cakes.
8
For each cake, place a crepe dark side down into a buttered 9-inch cake pan, add some duck meat and barbecue sauce, repeat with remaining crepes, duck and barbecue sauce -- making 4 layers per cake.
9
Cover with foil.
10
Repeat for second cake.
11
Bake at 350-degrees F. for 20-30 minutes.
12
Invert on plates, cut each cake into 4 wedges.
13
Serve with hot corn relish (Hot Corn Relish recipe #178036 or your favorite).
227
kcal
Calories
13
g
Fat
17
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 eggs, 2 tablespoons butter, melted, ½ cup cornflour (or finely ground cornmeal meal), 1 cup milk, and more.
Yes, Barbecued Duck Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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