This mouth-watering recipe is ready in just 1 hour and 45 minutes and the ingredients detailed below can serve up to 1 person.
Ingredients
Method
For the Duck and corn cakes:
1) Preheat the oven to 120 degrees C/Gas 1. Set a rack on a sheet pan in the oven.
2) Whisk the flour, polenta, baking powder, sugar, paprika and salt together in a medium bowl. Set aside.
3) 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 30g butter and the egg yolk and pulse until evenly combined. Whisk the wet ingredients into the dry.
4) Whip the egg white in a medium bowl until it almost holds a medium-stiff peak. Lightly fold the egg white into the batter.
5) Heat a griddle or well-seasoned cast-iron skillet over medium heat. Add 5g 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 cake, 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.
6) To assemble the duck and corn cakes, toss the duck confit in the barbecue sauce to coat. Top each corn cake with about 1 tbsp barbecued duck confit. Serve.
For the KC style barbecue sauce:
1) Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato puree, chili powder, paprika, red pepper flakes, allspice, and cloves, and cook, stirring, until paste is dark brick red, about 3 minutes.
2) Add the tomato ketchup, water, vinegar, treacle, sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavours come together, about 30 minutes.
3) Remove from the heat and discard the garlic and bay leaf. Cool if not using immediately. Reheat before using.
1) Preheat the oven to 120 degrees C/Gas 1. Set a rack on a sheet pan in the oven.
2) Whisk the flour, polenta, baking powder, sugar, paprika and salt together in a medium bowl. Set aside.
3) 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 30g butter and the egg yolk and pulse until evenly combined. Whisk the wet ingredients into the dry.
4) Whip the egg white in a medium bowl until it almost holds a medium-stiff peak. Lightly fold the egg white into the batter.
5) Heat a griddle or well-seasoned cast-iron skillet over medium heat. Add 5g 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 cake, 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.
6) To assemble the duck and corn cakes, toss the duck confit in the barbecue sauce to coat. Top each corn cake with about 1 tbsp barbecued duck confit. Serve.
For the KC style barbecue sauce:
1) Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato puree, chili powder, paprika, red pepper flakes, allspice, and cloves, and cook, stirring, until paste is dark brick red, about 3 minutes.
2) Add the tomato ketchup, water, vinegar, treacle, sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavours come together, about 30 minutes.
3) Remove from the heat and discard the garlic and bay leaf. Cool if not using immediately. Reheat before using.
Rate this recipe
Overall Rating:
4.40
(10)
