Bbq Duck Filled Yellow Corn Pancakes With Habanero Sauce

Directions

1. Make the Yellow Pancakes: Combine the cornmeal, flour, baking pwdr, and salt in a medium bowl. In a separate bowl, combine the egg, lowfat milk, honey, and melted butter, then add in to the dry ingredients and mix well.
2. 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. Cook pancakes till brown on both sides and set aside, stack and cover with foil.
3. Make the BBQ Duck: Heat the butter in a large saute/fry pan over medium heat. Add in the onion and garlic and cook till soft. Add in the tomatoes and simmer for 15 min. Add in the remaining ingredients and simmer for 20 min. Puree the mix in a food processor, pour into a bowl and set aside.
4. Preheat oven to 300 degrees. Brush the duck legs with the BBQ sauce and place them in a baking pan and pour stock around them. Cover the pan, place in the oven, and cook for 3 hrs or possibly till the duck is done. Shred the duck meat and throw away the bones.
5. 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. Season with salt and pepper to taste.
6. 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.
7. Assemble pancake: Mound a fourth of the duck mix in the center of each pancake. Fold the pancake over the filling to make a semi-circle and drizzle with the habanero sauce.
8. This recipe yields 4 servings.