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1
To cook the duck, preheat the oven to 325F.
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2
Generously brush the duck legs with the barbecue sauce, and place them in a baking pan.
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3
Pour the stock and 1/2 cup of the Habanero Sauce around the legs.
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4
Cover the pan and braise in the oven until the meat begins to fall off the bone, about 2 hours.
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5
Meanwhile, heat the oil in a large saute pan over high heat until it begins to shimmer.
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6
Add the mushrooms and cook until they begin to release their juices, about 5 minutes.
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7
Add the shallots and continue cooking until the mushrooms are golden brown, about 5 minutes more.
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8
Season with salt and pepper, and set aside.
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9
To make the crepes, combine the cornmeal, flour, baking powder, and salt in a medium bowl.
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10
In a separate bowl, combine the eggs, milk, honey, and melted butter.
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11
Add this to the dry ingredients and mix until combined.
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12
Let rest for 1 hour at room temperature.
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13
Place a 6-inch nonstick pan over high heat.
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14
Spray it with cooking spray and reduce the heat to medium.
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15
Ladle 1/4 cup of the batter into the pan, swirling to evenly coat the pan with the mixture.
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16
Cook the crepe until just set on the first side, about 1 minute.
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17
Flip it over and cook for an additional 20 to 30 seconds.
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18
Remove the crepe to a plate and repeat with the remaining mixture, stacking the crepes and covering them with foil to keep warm.
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19
To finish the duck filling, remove the duck from the braising liquid and let it cool slightly.
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20
Strain and reserve the braising liquid.
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21
Shred the duck meat into bite-size pieces and discard the bones.
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22
Combine the shredded duck meat, cooked mushrooms, and 1/2 cup of the braising liquid in a saute pan, and warm over medium heat until heated through.
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23
Add the chopped cilantro, and season with salt and pepper.
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24
Mound some of the duck mixture in the center of each crepe.
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25
Fold the crepes over the filling to make a semicircle, and drizzle with the remaining Habanero Sauce.
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26
Garnish with chopped cilantro.
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27
Combine the stock, apple juice concentrate, brown sugar, star anise, cinnamon stick, chile, and fennel in a large saucepan.
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28
Bring to a boil over high heat and cook, stirring occasionally, until the sauce is thickened and reduced to about 1 1/2 cups, about 30 minutes.
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29
Strain the sauce into a bowl, and season with salt and pepper to taste.
