Native Americans showed the Pilgrims how to cook with maize (corn) and probably taught them to make johnny cake, a dense cornmeal bread whose thick batter is shaped into a flat cake and baked or fried on a griddle. These cakes (basically just fried corn bread) are the perfect vehicle for many toppings. One of my favorites is barbecued duck and cranberry butter. Feel free to make your own cranberry relish, use what’s left over from your holiday meal, or purchase a good-quality prepared one.

　　

Ingredients

Serves 4

　　

Barbecued Duck

3 duck legs (1 1/2 pounds), skin removed

　　Kosher salt and freshly ground black pepper

　　1/2 cup Bar Americain Barbecue Sauce (page 236) or store-bought barbecue sauce

　　1 tablespoon canola oil

　　2 cups chicken stock, homemade (page 240) or store-bought

　　3 tablespoons chopped fresh flat-leaf parsley, plus whole leaves for garnish

　　

Johnny Cakes

1 cup all-purpose flour

　　1/2 cup plus 1 tablespoon fine yellow or white cornmeal

　　2 tablespoons sugar

　　2 teaspoons kosher salt

　　1 tablespoon baking powder

　　2 large eggs, separated

　　3/4 cup whole milk

　　2 tablespoons unsalted butter, melted and cooled, plus more for panfrying

　　Cranberry Butter (recipe follows)

　　

Cranberry Butter

8 tablespoons (1 stick) unsalted butter, softened

　　1/4 cup store-bought cranberry relish

　　1 tablespoon pure maple syrup

　　Kosher salt and freshly ground black pepper

　　(makes 3/4 cup)

　　

Step 1

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

　　

Step 2

Season the duck legs on both sides with salt and pepper and brush with 1/4 cup of the barbecue sauce. Heat the oil in a large deep ovenproof pot over high heat until it begins to shimmer. Sear the legs on both sides until golden brown, about 3 minutes per side. Add the remaining 1/4 cup barbecue sauce and the chicken stock to the pot and bring to a simmer. Cover and cook in the oven until the meat begins to fall off the bone, about 2 hours.

　　

Step 3

Remove the duck from the braising liquid and set aside to cool slightly. Strain the braising liquid and reserve. When the duck is cool enough to handle, shred the meat into bite-sized pieces and discard the bones.

　　

Step 4

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

　　

Step 5

To make the johnny cakes, reduce the oven temperature to 300°F.

　　

Step 6

Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.

　　

Step 7

Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in an electric mixer fitted with the whisk attachment until stiff peaks form.

　　

Step 8

Add the egg yolk mixture to the flour mixture and mix until just combined. Gently fold in the egg whites followed by the 2 tablespoons melted butter, mixing until the batter is just smooth. Let rest for 10 minutes.

　　

Step 9

Heat a large nonstick sauté pan or cast-iron pan or griddle over medium-high heat. Brush with some melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnny cake and, using a small offset spatula, spread the batter slightly to even out the tops. Cook until light golden brown on each side, about 1 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve. Repeat with the remaining batter, buttering the pan as needed between batches.

　　

Step 10

Spread some of the cranberry butter over each johnny cake and mound some of the duck on top. Garnish with parsley leaves and a drizzle of the braising liquid.

　　

Cranberry Butter

Step 11

Combine the butter, cranberry relish, and maple syrup in a food processor and process until smooth. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. The cranberry butter can be made 1 day in advance and stored, covered, in the refrigerator. Bring to room temperature before using.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.