Prepared by David Neinstein, Barque Smokehouse 4155 Fairview St, Burlington, 905 315 1536 or online barque.ca. Enjoy this recipe during Taste of Burlington on from February 19 - March 11, 2018.
Prepared by David Neinstein, Barque Smokehouse 4155 Fairview St, Burlington, 905 315 1536 or online barque.ca. Enjoy this recipe during Taste of Burlington on from February 19 - March 11, 2018.
1 tsp each granulated sugar, brown sugar, kosher salt, fresh black pepper, smoked paprika, ground cumin, granulated garlic and granulated onion
Blueberry Compote
1 pint blueberries
100 mL freshly squeezed orange juice
½ cup granulated sugar
Whipped Chèvre
140 g chèvre
2 tbsp 35% cream
Pancakes
1 cup all-purpose flour
¼ cup granulated sugar
1 tsp each baking soda & baking powder
1 large egg
½ cup each buttermilk & 2% milk
1
Mix rub ingredients in a bowl and massage into duck legs. Smoke, bone side down, in a 190ºF smoker for 12 hours. If you don’t have a smoker, you can roast the duck. Place legs in a medium baking dish and pierce with a fork. Cook at 325º F for 2 hours. Let stand for 30 minutes. Remove skin, reserving the crispy parts. Pull meat into strips. Chop crispy skin and mix into meat. Drizzle a little fat from baking dish onto the meat and toss.
2
Combine compote ingredients in a small saucepan and set over medium heat. Bring to a boil, stirring constantly. Reduce heat. Let simmer for 30 minutes. It should thicken like loose jam.
3
Set cheese on counter for 30 minutes to bring it to room temperature, then whisk with cream until fluffy.
4
Prepare pancakes by sifting flour with ¼ cup sugar, baking soda and baking powder in a medium bowl. Whisk egg with buttermilk and milk in a large bowl. Slowly stir dry mixture into wet mixture.
5
Preheat a large frying pan over medium-high, then coat with vegetable oil. Cook ¼ cup pancake mix for 1 to 2 minutes until edges start to bubble. Flip pancake. Adjust heat as needed. Cook another 2 minutes, then remove. Repeat with remaining pancakes. Serve 3 pancakes per plate. Top with duck meat, a drizzle of compote and a scoop of chèvre. Serve immediately. Enjoy!
A wild combination of flavours makes for an unforgettable breakfast! Try this recipe at home or at Barque Smokehouse for Taste of Burlington! on from February 19 - March 11, 2018.
Ingredients
2 whole duck legs (including thighs)
Barbecue Rub
1 tsp each granulated sugar, brown sugar, kosher salt, fresh black pepper, smoked paprika, ground cumin, granulated garlic and granulated onion
Blueberry Compote
1 pint blueberries
100 mL freshly squeezed orange juice
½ cup granulated sugar
Whipped Chèvre
140 g chèvre
2 tbsp 35% cream
Pancakes
1 cup all-purpose flour
¼ cup granulated sugar
1 tsp each baking soda & baking powder
1 large egg
½ cup each buttermilk & 2% milk
Directions
1
Mix rub ingredients in a bowl and massage into duck legs. Smoke, bone side down, in a 190ºF smoker for 12 hours. If you don’t have a smoker, you can roast the duck. Place legs in a medium baking dish and pierce with a fork. Cook at 325º F for 2 hours. Let stand for 30 minutes. Remove skin, reserving the crispy parts. Pull meat into strips. Chop crispy skin and mix into meat. Drizzle a little fat from baking dish onto the meat and toss.
2
Combine compote ingredients in a small saucepan and set over medium heat. Bring to a boil, stirring constantly. Reduce heat. Let simmer for 30 minutes. It should thicken like loose jam.
3
Set cheese on counter for 30 minutes to bring it to room temperature, then whisk with cream until fluffy.
4
Prepare pancakes by sifting flour with ¼ cup sugar, baking soda and baking powder in a medium bowl. Whisk egg with buttermilk and milk in a large bowl. Slowly stir dry mixture into wet mixture.
5
Preheat a large frying pan over medium-high, then coat with vegetable oil. Cook ¼ cup pancake mix for 1 to 2 minutes until edges start to bubble. Flip pancake. Adjust heat as needed. Cook another 2 minutes, then remove. Repeat with remaining pancakes. Serve 3 pancakes per plate. Top with duck meat, a drizzle of compote and a scoop of chèvre. Serve immediately. Enjoy!
