Ingredients

Ingredients

• 2 tablespoons canola or olive oil, plus more for greasing pan
• 1/2 cup fresh or frozen corn kernels, thawed
• 1/4 teaspoon kosher salt, plus more for seasoning
• 1/2 cup small diced, cored and seeded red bell pepper
• 1/4 cup thinly sliced scallions, white and green parts
• 1 to 2 cloves garlic, sliced
• 1/2 cup whole milk

• 2 large eggs
• 1/2 cup all-purpose flour
• 2 tablespoons oil
• BBQ Sauce, recipe follows
• 1 leg Duck Confit, recipe follows
• Sour cream, for garnish
• Cilantro leaves, for garnish

BBQ SAUCE:

• 1 tablespoon blended oil
• 1 small yellow onion, minced
• 1 jalapeno, seeds and ribs included, sliced
• Kosher salt
• 1 1/2 tablespoons coriander seeds, toasted

• 1/2 tablespoon chipotle powder
• 1/2 cup packed dark brown sugar
• 1/2 cup sherry vinegar
• 1 cup strong coffee
• 1 cup ketchup

DUCK CONFIT:

• 8 duck legs and thighs
• 3 tablespoons kosher salt
• 1 teaspoon sugar
• 1 tablespoon coriander seeds, toasted and crushed
• 1 teaspoon ground cinnamon

• 1 teaspoon smoked sweet paprika
• 4 garlic cloves, minced
• 1 minced shallot
• 4 bay leaves, crumbled
• 1 quart (4 cups) duck fat, melted

Description

Cooking Channel Serves Up This Corn Crepes With BBQ Duck Confit Recipe Recipe From Michael Symon Plus Many Other Recipes At CookingChannelTV.com.

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