Prepared by David Neinstein, Barque Smokehouse 4155 Fairview St, Burlington,ย 905 315 1536 or onlineย barque.ca. Enjoy this recipe during Taste of Burlington on from February 19 - March 11, 2018.
Mix rub ingredients in a bowl and massage into duck legs. Smoke, bone side down, in a 190ยบF smoker for 12 hours. If you donโt have a smoker, you can roast the duck. Place legs in a medium baking dish and pierce with a fork. Cook at 325ยบ 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.
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.
Set cheese on counter for 30 minutes to bring it to room temperature, then whisk with cream until fluffy.
Prepare pancakes by sifting flour with ยผ 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.
Preheat a large frying pan over medium-high, then coat with vegetable oil. Cook ยผ 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 chรจvre. 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
Directions
Mix rub ingredients in a bowl and massage into duck legs. Smoke, bone side down, in a 190ยบF smoker for 12 hours. If you donโt have a smoker, you can roast the duck. Place legs in a medium baking dish and pierce with a fork. Cook at 325ยบ 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.
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.
Set cheese on counter for 30 minutes to bring it to room temperature, then whisk with cream until fluffy.
Prepare pancakes by sifting flour with ยผ 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.
Preheat a large frying pan over medium-high, then coat with vegetable oil. Cook ยผ 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 chรจvre. Serve immediately. Enjoy!