Soft duck meat cooked using confit method, tender corn pancakes and spicy barbecue sauce – can’t it be a combination it is better? The sharpness of the sauce perfectly complements the meat, reveals its taste. BUT pancakes with vegetables delight with an interesting and unusual taste. Such ingredients like cinnamon, jalapenos, bay leaves, garlic, attached sophistication and completeness. Share with friends: 
Time: 8 hours 45 minutes Difficulty: medium Servings: 2-3 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pancakes
- 2 tbsp. l olive oil and a little more lubricating oil frying pans
- 1/2 tbsp. corn kernels
- 1/4 tsp coarse salt and a little seasoning
- 1/2 tbsp. chopped sweet pepper
- 1/4 Art. finely chopped green onions (stem and feathers)
- 1 – 2 chopped garlic cloves
- 1/2 tbsp. whole milk
- 2 large eggs
- 1/2 tbsp. flour
- 2 tbsp. l vegetable oil
- BBQ sauce recipe see below
- 1 duck leg confit, recipe see below
- Sour cream, for serving
- Cilantro leaves, for serving
Barbecue sauce
- 1 tbsp. l vegetable oil
- 1 chopped onion
- 1 chopped jalapenos with seeds
- 1.5 tbsp. l toasted coriander seeds
- 1/2 tbsp. l powder with chipotle pepper (smoked jalapenos)
- 1/2 tbsp. brown sugar
- 1/2 tbsp. sherry vinegar
- 1 tbsp. strong coffee
- 1 tbsp. ketchup
Duck confit
- 8 duck legs
- 3 tbsp. l coarse salt
- 1 tsp Sahara
- 1 tbsp. l toasted and crushed coriander seeds
- 1 tsp ground cinnamon
- 1 tsp smoked sweet paprika
- 4 garlic cloves, finely chopped
- 1 chopped shallots
- 4 crumbled bay leaves
- 1 liter melted duck fat
Recipes with similar ingredients: corn, bell peppers, onions green, garlic, milk, eggs, premium flour, sour cream, onions onions, jalapenos, coriander, chili seasoning, sugar brown, sherry vinegar, coffee, ketchup, duck legs, cinnamon, paprika, bay leaf, duck fat
Recipe preparation:
- Heat oil in a saucepan over medium heat. Add the corn and put out a little salt. Stir in bell peppers, chives, garlic and leave to simmer for 2 to 3 minutes.
- Transfer the stewed vegetables to the bowl of the food processor. Add milk, eggs, flour, butter and a quarter teaspoon of salt. Whisk until homogeneous mass. Leave on for 30 minutes. If there is time, cover and refrigerate for 2 to 4 hours.
- Meanwhile, add 1 tbsp. To the pan. barbecue sauce and heat over medium heat. Separate the duck meat from the bones using a fork. Put the separated meat in a barbecue sauce and heat.
- To make pancakes, heat the stewpan over medium heat about 17 cm in diameter. Add some butter or duck fat. Pour 2 tbsp. l dough and spread on the bottom of the stewpan. When damn brown on one side, turn it over and fry for about minutes to complete readiness. Put the finished pancakes on a plate, and grease with butter so that they do not stick together. Test should enough to cook 4 – 6 pancakes.
- It remains to serve the dish beautifully. Put the pancake on the plate, on put 2 full tablespoons of duck confit with barbecue sauce. Wrap a pancake and garnish with a little sour cream and cilantro. Add some remaining barbecue sauce. Do the same with the rest of the ingredients.
- Barbecue sauce: Heat oil in a small saucepan over medium heat. When the oil is hot, add onion to it, jalapenos, a pinch of salt. Passer about 2 minutes. Add coriander, chipotle, brown sugar, sherry vinegar, coffee and ketchup. Stir thoroughly, reduce heat, and simmer over low heat 10 minutes. Strain through a sieve and discard the cake to get the sauce homogeneous consistency. Refrigerate and refrigerate in closed container for up to 1 month.
- Duck Confit: Wash the duck legs and pat dry. Put them in a plastic container.
- In a small bowl, combine salt, sugar, coriander, cinnamon, paprika, garlic, shallots and bay leaves. Add the resulting mix to duck legs and mix thoroughly. Close the container and refrigerate for 1 or 2 days. Shuffle once a day.
- Preheat the oven to 90 ° C. Remove the duck legs from rinse and dry thoroughly. Put in the roasting pan suitable container, pour a little fat on top. Bake duck confit for 8 to 10 hours.
- Remove the roasting pan from the oven and cool the duck legs in fat. You can store duck meat in fat for 1 month.
