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1
Make the yellow pancakes: Combine the cornmeal, flour, baking powder, and salt in a medium bowl.
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2
In a separate bowl, combine the egg, milk, honey, and melted butter, then add to the dry ingredients and mix well.
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3
Heat a griddle or cast-iron frying pan over high heat, heat a little oil, and drop the batter by spoonfuls to make four 5-inch pancakes.
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4
Cook pancakes until brown on both sides and set aside, stack and cover with foil.
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5
Make the BBQ Duck: Melt the butter in a large saute pan over medium heat.
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6
Add the onion and garlic and cook until soft.
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7
Add the tomatoes and simmer for 15 minutes.
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8
Add the remaining ingredients and simmer for 20 minutes.
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9
Puree the mixture in a food processor, pour into a bowl and set aside.
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10
Preheat oven to 300 degrees F. Brush the duck legs with the BBQ sauce and place them in a baking pan and pour stock around them.
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11
Cover the pan, place in the oven, and cook for 3 hours or until the duck is done.
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12
Shred the duck meat and discard the bones.
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13
Cook the shredded meat and cilantro with a 1/4 cup of the BBQ braising liquid in a saute pan over medium heat until heated through.
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14
Season with salt and pepper to taste.
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15
Make the habanero sauce: Place all ingredients in a small saucepan., place over medium heat, and reduce to 1 cup.
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16
Strain and season with salt and pepper to taste.
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17
Assemble pancake: Mound a fourth of the duck mixture in the center of each pancake.
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18
Fold the pancake over the filling to make a semi-circle and drizzle with the habanero sauce.
