Corn Crepes With Bbq Duck Confit Recipes

Steps:

• Preheat the oven to 250 degrees F. Set a rack on a sheet pan in the oven. Whisk the flour, cornmeal, baking powder, sugar, paprika and salt together in a medium bowl. Set aside. Shear the corn kernels from the cob with a knife. Working over a bowl, run a knife along the cob to press out the milky liquid. Puree half the corn with the milk in a small food processor. Add the 2 tablespoons butter and the egg yolk and pulse until evenly combined. Whisk the wet ingredients into the dry. Whip the egg white in a medium bowl until it almost holds a medium-stiff peak. Lightly fold the egg white into the batter. Heat a griddle or well-seasoned cast-iron skillet over medium heat. Add 1 teaspoon of the remaining butter. Drop heaping tablespoons of the batter into the pan and cook until golden brown on the bottom and little bubbles break the surface of each pancake, about 2 to 3 minutes. Flip and cook the corn cakes on the other side until lightly brown. Serve immediately or transfer to the oven to keep warm. Repeat with the remaining batter. To assemble: Toss the duck confit in the BBQ Sauce to coat. Top each corn cake with about 1 tablespoon BBQ'd Duck Confit. Serve. Copyright 2005 Television Food Network, G.P. All rights reserved.
• Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper flakes, allspice, and cloves, and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove from the heat and discard the garlic and bay leaf. Cool if not using immediately. Reheat before using. Yield: 1 quart sauce Recipe from Food Network Kitchens Get Grilling, Meredith Books, 2005.

Steps:

• Preheat oven to 225 degrees F.
• Season both sides of the duck with the salt, sugar, coriander, paprika, and cinnamon. Add the peppercorns and the seasoned duck to the rendered fat, making sure the duck is submerged. Cover the pan with foil and place and cook for about 4 to 6 hours, until fork tender.
• Place a medium pot over medium heat and add the sugar, shallot, garlic, jalapeno, bay leaf, salt, coriander seeds, peppercorns, white wine vinegar, and water. Bring to a boil, stirring until the sugar is dissolved. Add the carrots, and bring back to a simmer. Allow to simmer until the carrots are al dente, about 5 minutes. Remove from heat and set aside to cool.
• Whisk the egg yolks, garlic and lime juice together. Whisk in 1/3 to 1/2 cup liquid duck fat. Add the lime zest and season with hot sauce, and salt, to taste.
• Remove the duck from the oven. Carefully remove from the fat and place skin-side down onto a cast iron pan over high heat to crisp the fat, about 2 minutes. Strain the fat and reuse it a couple more times, if desired. Remove the duck from the pan and shred with fork.
• Slice the slider rolls in half. Place some of the pickled carrots onto the bottom of the bun. Top the carrots with some of the shredded duck. Spoon some of the aioli and cilantro leaves over top and cover with the slider lids and skewer.