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1
Combine the cornmeal, flour, baking powder, salt in a medium bowl.
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2
In a separate bowl, combine the egg, milk, honey and melted butter, add to the dry ingredients and mix until combined.
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3
Let rest for 1 hour.
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4
Place a 6-inch nonstick pan over high heat.
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5
Spray with cooking spray and reduce heat to medium.
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6
Ladle 2 ounces of the mixture into the pan, swirling to evenly coat the pan with the mixture.
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7
Cook pancake until just set on first side, approximately 1 minute.
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8
Flip over and cook for an additional 20 to 30 seconds.
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9
Remove to a plate and repeat all steps with the remaining mixture, stacking the pancakes and covering with foil to keep warm.
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10
For the Habanero Sauce:
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11
Place all ingredients in a large saucepan, place over high heat and reduce to 1 cup, approximately, 1 1/2 hours, stirring occasionally.
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12
Strain into a bowl and season with salt and pepper, to taste.
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13
For the Mesa BBQ sauce:
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14
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.
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15
Add the onions and cook until soft, 3 to 4 minutes.
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16
Add the garlic and cook for 1 minute.
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17
Add the tomatoes and water, bring to a boil and simmer for 10 minutes.
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18
Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
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19
Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste.
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20
Pour into a bowl and allow to cool at room temperature.
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21
Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
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22
For the Sauteed Shiitake Mushrooms:
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23
Heat the oil in a large saute pan over high heat until shimmering.
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24
Add the mushrooms and cook until golden brown, add the shallots and cook for 2 minutes longer, season with salt and pepper, to taste.
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25
For the BBQ duck:
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26
Preheat oven to 325 degrees F.
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27
Generously brush the duck legs with the BBQ sauce and place them in a baking pan.
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28
Pour stock and 1/2 cup of the habanero sauce around the legs.
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29
Cover the pan and place in the oven.
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30
Cook for 2 hours or until the meat begins to fall off the bone.
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31
Strain liquid and reserve.
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32
Remove the duck from the braising liquid and let cool slightly.
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33
When the duck is cool enough to handle, shred the duck meat into bite-size pieces and discard bones.
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34
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.
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35
For assembly:
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36
Mound 1/4 of the duck mixture in the center of each pancake.
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37
Fold the pancake over the filling to make a semi-circle and drizzle with the remaining habanero sauce.
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38
Garnish with chopped cilantro.
