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Ingredients

For the Blue Corn Pancakes:

• 1/2 cup blue cornmeal or blue cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• Pinch salt
• 2 large eggs, beaten
• 1 cup whole milk
• 2 tablespoons honey
• 2 tablespoons unsalted butter, melted

For the Mesa BBQ sauce:

• 2 tablespoons canola oil
• 1 large Spanish onion, coarsely chopped
• 5 cloves garlic, coarsely chopped
• 3 cups canned plum tomatoes and juices, pureed
• 1 cup water
• 1/4 cup ketchup
• 1/4 cup red wine vinegar
• 1/4 cup Worcestershire sauce
• 3 tablespoons Dijon mustard
• 3 tablespoons dark brown sugar
• 2 tablespoon honey
• 1/4 cup molasses
• 3 tablespoons ancho chile powder
• 3 tablespoons pasilla chile powder
• 2 tablespoons pureed chipotle chiles in adobo
• Salt
• Freshly ground black pepper

For the Sauteed Shiitake Mushrooms:

• 3 tablespoons canola oil
• 3 shiitake mushrooms, caps removed and thinly sliced
• 2 shallots, finely chopped
• Salt
• Freshly ground black pepper

For the Habanero Sauce:

• 10 cups rich chicken stock
• 1 cup apple juice concentrate, thawed
• 3 tablespoons dark brown sugar
• 2 star anise
• 1 cinnamon stick
• 1/2 habanero pepper, coarsely chopped
• 1 tablespoon fennel seeds, toasted
• Salt
• Freshly ground black pepper

For the BBQ duck:

• 1 cup Mesa BBQ Sauce
• 6 duck legs, skin removed
• 3 cups chicken stock
• 1/2 cup Habanero Sauce
• 1 recipe Sauteed Shiitake Mushrooms
• 3 tablespoons coarsely chopped fresh cilantro leaves, plus more for garnish
• Salt
• Freshly ground black pepper

Description

Food Network Invites You To Try This BBQ Duck And Sauteed Shiitake Mushroom Filled Blue Corn Pancakes With Habanero Sauce Recipe From Bobby Flay.

Food Network