Bbq Duck On Corn Cakes Recipes

HOISIN BARBECUED DUCK

Steps:

• Remove and discard, or use for other purposes, the neck, giblets and any excess fat from either end of the duck; prick the duck skin all over with a small knife, going sideways and DON'T go through to the meat and pay special attention to the fattier areas of the breasts - you want to get as much fat out as possible during the boiling time.
• Fill a large pot with enough water to cover the duck (I placed the duck in the pot, filled with water, removed the duck and then placed the pot over the burner to heat); bring the water to a boil and then carefully lower the duck into the water and push it down (wooden spoons are good here); bring the water back to a boil, lower the heat to a simmer and cook the duck for 15 minutes.
• Place a long handled spoon into the duck cavity and lift carefully, letting the cavity water drain into the pot, then place the duck onto a rimmed baking sheet lined with paper towels; pat dry, inside and out.
• Season the duck with the salt and pepper, inside and out; bend back the wings and tie the legs together with twine.
• Grill over indirect high heat (see my comments in my description) for 45 minutes (less if you like your duck rare); brush the duck all over with 2 tablespoons of hoisin sauce and continue grilling until the skin is dark brown, about 10-15 minutes, watch carefully as the duck can brown pretty fast with the hoisin sauce on it.
• Remove from the grill and let rest for about 10 minutes before carving.
• Serve warm with remaining hoisin sauce -- we used a lot more sauce during the serving time!
• This is great with scallion cakes or you could also make a sort of 'peking duck' out of this with some mandarin pancakes, hoisin sauce and sliced green onions.

UGLY DUCKLING CAKE I

Steps:

• Combine cake mix, undrained fruit, 1 cup coconut and eggs.
• Blend; beat at medium speed for 2 minutes and pour into a greased 9 x 13 inch pan.
• Sprinkle with brown sugar and nuts. Bake at 325 degrees F (165 degrees C) for 45 minutes. Bring butter, sugar and milk to a boil. Boil 1 minute. Stir in 1/2 cup coconut. Spoon over warm cake. Top with prepared whipped topping, if desired.

CORNMEAL GRIDDLE CAKES

Steps:

• Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
• Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

BBQ DUCK-FILLED YELLOW CORN PANCAKES WITH HABANERO SAUCE

Steps:

• Make the yellow pancakes: Combine the cornmeal, flour, baking powder, and salt in a medium bowl. In a separate bowl, combine the egg, milk, honey, and melted butter, then add to the dry ingredients and mix well. Heat a griddle or cast-iron frying pan over high heat, heat a little oil, and drop the batter by spoonfuls to make four 5-inch pancakes. Cook pancakes until brown on both sides and set aside, stack and cover with foil.
• Make the BBQ Duck: Melt the butter in a large saute pan over medium heat. Add the onion and garlic and cook until soft. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Puree the mixture in a food processor, pour into a bowl and set aside. Preheat oven to 300 degrees F. Brush the duck legs with the BBQ sauce and place them in a baking pan and pour stock around them. Cover the pan, place in the oven, and cook for 3 hours or until the duck is done. Shred the duck meat and discard the bones. Cook the shredded meat and cilantro with a 1/4 cup of the BBQ braising liquid in a saute pan over medium heat until heated through. Season with salt and pepper to taste.
• Make the habanero sauce: Place all ingredients in a small saucepan., place over medium heat, and reduce to 1 cup. Strain and season with salt and pepper to taste.
• Assemble pancake: Mound a fourth of the duck mixture in the center of each pancake. Fold the pancake over the filling to make a semi-circle and drizzle with the habanero sauce.

CHINESE-STYLE BARBECUED DUCK

Steps:

• Prick the skin of the duck all over with a fork, particularly around the breast. Combine the hoisin, soy sauce, mirin, honey, sesame oil, chili oil, garlic and ginger in a small saucepan over low heat. Simmer slowly for 5 minutes. Place the duck in a shallow dish, add half of the hoisin mixture and turn to coat well. Marinate several hours or overnight, turning the duck frequently.
• Preheat the oven to 425 degrees. Place the duck on a rack in a shallow roasting pan and cover with aluminum foil. Discard the marinade from the duck. Roast for 30 minutes. Remove the foil and prick the duck again.
• Continue roasting, uncovered, until the juices run slightly pink when pricked in the thickest part of the thigh, about 30 minutes longer. Let stand for 10 minutes. Stir the orange juice into the remaining hoisin mixture. Carve the duck and serve, passing the sauce for dipping.

BARBECUED DUCK CAKES

Steps:

• To make crepes, whisk first 4 ingredients (eggs - milk) together. Let sit for 2 hours.
• Stir in half of the cilantro to batter.
• Heat crepe pan aand make crepes (you should get 10 crepes out of batter). Divide remaining cilantro evenly between crepes, sprinkling over surface before turning.
• Divide duck meat, crepes and barbecue sauce in half.
• You will be making two cakes.
• For each cake, place a crepe dark side down into a buttered 9-inch cake pan, add some duck meat and barbecue sauce, repeat with remaining crepes, duck and barbecue sauce -- making 4 layers per cake. Cover with foil. Repeat for second cake.
• Bake at 350-degrees F. for 20-30 minutes.
• Invert on plates, cut each cake into 4 wedges.
• Serve with hot corn relish (Hot Corn Relish recipe #178036 or your favorite).