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1
Make the Yellow Pancakes: Combine the cornmeal, flour, baking pwdr, and salt in a medium bowl.
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2
In a separate bowl, combine the egg, lowfat milk, honey, and melted butter, then add in to the dry ingredients and mix well.
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3
Heat a griddle or possibly 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 till brown on both sides and set aside, stack and cover with foil.
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5
Make the BBQ Duck: Heat the butter in a large saute/fry pan over medium heat.
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6
Add in the onion and garlic and cook till soft.
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7
Add in the tomatoes and simmer for 15 min.
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8
Add in the remaining ingredients and simmer for 20 min.
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9
Puree the mix in a food processor, pour into a bowl and set aside.
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10
Preheat oven to 300 degrees.
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11
Brush the duck legs with the BBQ sauce and place them in a baking pan and pour stock around them.
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12
Cover the pan, place in the oven, and cook for 3 hrs or possibly till the duck is done.
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13
Shred the duck meat and throw away the bones.
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14
Cook the shredded meat and cilantro with a 1/4 c. of the BBQ braising liquid in a saute/fry pan over medium heat till heated through.
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15
Season with salt and pepper to taste.
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16
Make the Habanero Sauce: Place all ingredients in a small saucepan, place over medium heat, and reduce to 1 c.. Strain and season with salt and pepper to taste.
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17
Assemble pancake: Mound a fourth of the duck mix 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.
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19
This recipe yields 4 servings.
