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1
To cook the duck, preheat the oven to 325F.
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2
Season the duck legs on both sides with salt and pepper and brush with 1/4 cup of the barbecue sauce.
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3
Heat the oil in a large deep ovenproof pot over high heat until it begins to shimmer.
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4
Sear the legs on both sides until golden brown, about 3 minutes per side.
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5
Add the remaining 1/4 cup barbecue sauce and the chicken stock to the pot and bring to a simmer.
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6
Cover and cook in the oven until the meat begins to fall off the bone, about 2 hours.
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7
Remove the duck from the braising liquid and set aside to cool slightly.
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8
Strain the braising liquid and reserve.
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9
When the duck is cool enough to handle, shred the meat into bite-sized pieces and discard the bones.
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10
Combine the shredded meat with 1/2 cup of the reserved braising liquid in a saute pan over medium heat and warm until heated through.
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11
Add the chopped parsley and season with salt and pepper.
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12
To make the johnny cakes, reduce the oven temperature to 300F.
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13
Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
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14
Whisk the egg yolks and milk together in a medium bowl until combined.
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15
Whisk the egg whites in an electric mixer fitted with the whisk attachment until stiff peaks form.
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16
Add the egg yolk mixture to the flour mixture and mix until just combined.
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17
Gently fold in the egg whites followed by the 2 tablespoons melted butter, mixing until the batter is just smooth.
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18
Let rest for 10 minutes.
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19
Heat a large nonstick saute pan or cast-iron pan or griddle over medium-high heat.
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20
Brush with some melted butter.
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21
Spoon 2 heaping tablespoons of the batter into the pan for each johnny cake and, using a small offset spatula, spread the batter slightly to even out the tops.
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22
Cook until light golden brown on each side, about 1 1/2 minutes per side.
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23
Transfer to a baking sheet and keep warm in the oven until ready to serve.
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24
Repeat with the remaining batter, buttering the pan as needed between batches.
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25
Spread some of the cranberry butter over each johnny cake and mound some of the duck on top.
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26
Garnish with parsley leaves and a drizzle of the braising liquid.
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27
Combine the butter, cranberry relish, and maple syrup in a food processor and process until smooth.
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28
Season with salt and pepper.
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29
Scrape into a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
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30
The cranberry butter can be made 1 day in advance and stored, covered, in the refrigerator.
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31
Bring to room temperature before using.
