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1
Preheat the oven to 250 degrees F. Set a rack on a sheet pan in the oven.
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2
Whisk the flour, cornmeal, baking powder, sugar, paprika and salt together in a medium bowl.
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3
Set aside.
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4
Shear the corn kernels from the cob with a knife.
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5
Working over a bowl, run a knife along the cob to press out the milky liquid.
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6
Puree half the corn with the milk in a small food processor.
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7
Add the 2 tablespoons butter and the egg yolk and pulse until evenly combined.
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8
Whisk the wet ingredients into the dry.
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9
Whip the egg white in a medium bowl until it almost holds a medium-stiff peak.
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10
Lightly fold the egg white into the batter.
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11
Heat a griddle or well-seasoned cast-iron skillet over medium heat.
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12
Add 1 teaspoon of the remaining butter.
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13
Drop heaping tablespoons of the batter into the pan and cook until golden brown on the bottom and little bubbles break the surface of each pancake, about 2 to 3 minutes.
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14
Flip and cook the corn cakes on the other side until lightly brown.
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15
Serve immediately or transfer to the oven to keep warm.
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16
Repeat with the remaining batter.
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17
To assemble: Toss the duck confit in the BBQ Sauce to coat.
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18
Top each corn cake with about 1 tablespoon BBQ'd Duck Confit.
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19
Serve.
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20
2 tablespoons neutral tasting oil, such as grapeseed or vegetable
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21
6 cloves garlic, smashed
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22
2 tablespoons tomato paste
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23
1 slightly heaping tablespoon chili powder
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24
1 tablespoon paprika
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25
1 teaspoon crushed red pepper flakes
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26
1/4 teaspoon ground allspice
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27
Pinch ground cloves
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28
2 cups ketchup
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29
2 cups water
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30
1/2 cup cider vinegar
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31
1/4 cup dark molasses
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32
1/4 cup firmly packed dark brown sugar
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33
1 tablespoon kosher salt
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34
1 tablespoon soy sauce
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35
1 tablespoon Worcestershire sauce
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36
2 teaspoons English-style dry mustard
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37
1 teaspoon freshly ground black pepper
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38
1 bay leaf
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39
Heat the oil in a medium saucepan over medium heat.
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40
Stir in the garlic, tomato paste, chili powder, paprika, red pepper flakes, allspice, and cloves, and cook, stirring, until paste is dark brick red, about 3 minutes.
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41
Add the ketchup, water, vinegar, molasses, sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf.
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42
Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes.
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43
Remove from the heat and discard the garlic and bay leaf.
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44
Cool if not using immediately.
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45
Reheat before using.
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46
Recipe from Food Network Kitchens Get Grilling, Meredith Books, 2005.
