Ingredients

8 crepes

　　

Duck

2 pounds (about 6) duck legs, skin removed

　　1 1/4 cups Mesa Grill Barbecue Sauce (see Sources, page 269) or your favorite barbecue sauce

　　3 cups homemade chicken stock (see page 220) or canned low-sodium chicken broth

　　Habanero Sauce (recipe follows)

　　3 tablespoons canola oil

　　4 large shiitake mushrooms, stemmed and thinly sliced

　　2 shallots, finely chopped

　　Kosher salt and freshly ground black pepper

　　3 tablespoons chopped fresh cilantro leaves, plus more for garnish

　　

Crêpes

1/2 cup blue cornmeal

　　1/2 cup all-purpose flour

　　1 teaspoon baking powder

　　Pinch of kosher salt

　　2 large eggs, beaten

　　1 cup whole milk

　　2 tablespoons honey

　　2 tablespoons unsalted butter, melted

　　Cooking spray

　　

Habanero Sauce

8 cups rich chicken stock (see page 220)

　　1 cup frozen apple juice concentrate, thawed

　　1/4 cup firmly packed dark brown sugar

　　2 whole star anise

　　1 cinnamon stick

　　1 habanero chile, coarsely chopped

　　1 tablespoon fennel seeds, toasted

　　Kosher salt and freshly ground black pepper

　　

Step 1

To cook the duck, preheat the oven to 325°F.

　　

Step 2

Generously brush the duck legs with the barbecue sauce, and place them in a baking pan. Pour the stock and 1/2 cup of the Habanero Sauce around the legs. Cover the pan and braise in the oven until the meat begins to fall off the bone, about 2 hours.

　　

Step 3

Meanwhile, heat the oil in a large sauté pan over high heat until it begins to shimmer. Add the mushrooms and cook until they begin to release their juices, about 5 minutes. Add the shallots and continue cooking until the mushrooms are golden brown, about 5 minutes more. Season with salt and pepper, and set aside.

　　

Step 4

To make the crêpes, combine the cornmeal, flour, baking powder, and salt in a medium bowl. In a separate bowl, combine the eggs, milk, honey, and melted butter. Add this to the dry ingredients and mix until combined. Let rest for 1 hour at room temperature.

　　

Step 5

Place a 6-inch nonstick pan over high heat. Spray it with cooking spray and reduce the heat to medium. Ladle 1/4 cup of the batter into the pan, swirling to evenly coat the pan with the mixture. Cook the crêpe until just set on the first side, about 1 minute. Flip it over and cook for an additional 20 to 30 seconds. Remove the crêpe to a plate and repeat with the remaining mixture, stacking the crêpes and covering them with foil to keep warm.

　　

Step 6

To finish the duck filling, remove the duck from the braising liquid and let it cool slightly. Strain and reserve the braising liquid. Shred the duck meat into bite-size pieces and discard the bones.

　　

Step 7

Combine the shredded duck meat, cooked mushrooms, and 1/2 cup of the braising liquid in a sauté pan, and warm over medium heat until heated through. Add the chopped cilantro, and season with salt and pepper.

　　

Step 8

Mound some of the duck mixture in the center of each crêpe. Fold the crêpes over the filling to make a semicircle, and drizzle with the remaining Habanero Sauce. Garnish with chopped cilantro.

　　

Habanero Sauce

Step 9

Combine the stock, apple juice concentrate, brown sugar, star anise, cinnamon stick, chile, and fennel in a large saucepan. Bring to a boil over high heat and cook, stirring occasionally, until the sauce is thickened and reduced to about 1 1/2 cups, about 30 minutes. Strain the sauce into a bowl, and season with salt and pepper to taste.

　　Bobby Flay's Throwdown!