Corn pancakes with duck confit and barbecue sauce

Ingredients:

Pancakes

• 2 tbsp olive oil, plus a little more oil for greasing the pan
• 1/2 cup corn kernels
• 1/4 tsp coarse salt and a little for seasoning
• 1/2 cup finely chopped sweet pepper
• 1/4 cup finely chopped green onions (stems and tips)
• 1 - 2 chopped garlic cloves
• 1/2 cup whole milk
• 2 large eggs
• 1/2 cup flour
• 2 tablespoons of vegetable oil
• BBQ sauce, recipe below
• 1 duck leg confit, see recipe below
• Sour cream, for serving
• Coriander leaves, for serving

Barbecue sauce

• 1 tbsp. vegetable oil
• 1 finely chopped onion
• 1 jalapeño, sliced ​​and seeded
• 1.5 tbsp toasted coriander seeds
• 1/2 tbsp. chipotle pepper powder (smoked jalapeno)
• 1/2 cup brown sugar
• 1/2 cup sherry vinegar
• 1 cup of strong coffee
• 1 cup ketchup

Duck confit

• 8 duck legs
• 3 tablespoons coarse salt
• 1 teaspoon of sugar
• 1 tbsp toasted and crushed coriander seeds
• 1 teaspoon ground cinnamon
• 1 tsp smoked sweet paprika
• 4 finely chopped garlic cloves
• 1 shallot, chopped
• 4 crumbled bay leaves
• 1 liter of melted duck fat

Preparation:

1. Heat oil in a saucepan over medium heat. Add corn and a little salt and sauté. Stir in bell pepper, green onions, and garlic and sauté for 2–3 minutes.
2. Transfer the stewed vegetables to a food processor. Add the milk, eggs, flour, butter, and 1/4 teaspoon of salt. Blend until smooth. Let sit for 30 minutes. If you have time, cover and refrigerate for 2 to 4 hours.
3. Meanwhile, add 1 cup of barbecue sauce to a saucepan and heat over medium heat. Use a fork to separate the duck meat from the bones. Place the separated meat in the barbecue sauce and heat through.
4. To make pancakesHeat a 17 cm (7.5 in) saucepan over medium heat. Add a little oil or duck fat. Pour 2 tablespoons of batter into the pan and spread it over the bottom. When the pancake is golden brown on one side, flip it over and cook for about another minute, until cooked through. Transfer the finished pancakes to a plate and brush with butter to prevent them from sticking together. The batter should be enough to make 4-6 pancakes.
5. Now it's time to serve the dish beautifully. Place the crepe on a plate and spoon 2 heaping spoons of duck confit and barbecue sauce over it. Roll the crepe up and garnish with a little sour cream and cilantro. Add a little of the remaining barbecue sauce. Repeat with the remaining ingredients.
6. Barbecue sauce:
   
   Heat oil in a small saucepan over medium heat. When hot, add the onion, jalapeño, and a pinch of salt. Sauté for about 2 minutes. Add the cilantro, chipotle leaves, brown sugar, sherry vinegar, coffee, and ketchup. Stir thoroughly, reduce heat, and simmer for 10 minutes. Strain through a sieve and discard the pulp to ensure a smooth sauce. Cool and store in the refrigerator in a sealed container for up to 1 month.
7. Duck confit:
   
   Rinse the duck legs and pat dry. Place them in a plastic container.
8. In a small bowl, combine salt, sugar, coriander, cinnamon, paprika, garlic, shallots, and bay leaves. Add the mixture to the duck legs and mix thoroughly. Seal the container and refrigerate to marinate for 1 or 2 days, stirring once a day.
9. Preheat the oven to 90°C (195°F). Remove the duck legs from the container, rinse thoroughly, and pat dry. Place them in a suitable roasting pan and pour a little fat over them. Bake the duck confit for 8 to 10 hours.
10. Remove the roasting pan from the oven and cool the duck legs in the fat. Duck meat can be stored in the fat for up to 1 month.