Bobby Flays Duck and Shiitake Mushroom Crepes with Habanero Sauce

• 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
• 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
• 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

1. To cook the duck, preheat the oven to 325F.
2. Generously brush the duck legs with the barbecue sauce, and place them in a baking pan.
3. Pour the stock and 1/2 cup of the Habanero Sauce around the legs.
4. Cover the pan and braise in the oven until the meat begins to fall off the bone, about 2 hours.
5. Meanwhile, heat the oil in a large saute pan over high heat until it begins to shimmer.
6. Add the mushrooms and cook until they begin to release their juices, about 5 minutes.
7. Add the shallots and continue cooking until the mushrooms are golden brown, about 5 minutes more.
8. Season with salt and pepper, and set aside.
9. To make the crepes, combine the cornmeal, flour, baking powder, and salt in a medium bowl.
10. In a separate bowl, combine the eggs, milk, honey, and melted butter.
11. Add this to the dry ingredients and mix until combined.
12. Let rest for 1 hour at room temperature.
13. Place a 6-inch nonstick pan over high heat.
14. Spray it with cooking spray and reduce the heat to medium.
15. Ladle 1/4 cup of the batter into the pan, swirling to evenly coat the pan with the mixture.
16. Cook the crepe until just set on the first side, about 1 minute.
17. Flip it over and cook for an additional 20 to 30 seconds.
18. Remove the crepe to a plate and repeat with the remaining mixture, stacking the crepes and covering them with foil to keep warm.
19. To finish the duck filling, remove the duck from the braising liquid and let it cool slightly.
20. Strain and reserve the braising liquid.
21. Shred the duck meat into bite-size pieces and discard the bones.
22. Combine the shredded duck meat, cooked mushrooms, and 1/2 cup of the braising liquid in a saute pan, and warm over medium heat until heated through.
23. Add the chopped cilantro, and season with salt and pepper.
24. Mound some of the duck mixture in the center of each crepe.
25. Fold the crepes over the filling to make a semicircle, and drizzle with the remaining Habanero Sauce.
26. Garnish with chopped cilantro.
27. Combine the stock, apple juice concentrate, brown sugar, star anise, cinnamon stick, chile, and fennel in a large saucepan.
28. 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.
29. Strain the sauce into a bowl, and season with salt and pepper to taste.

duck legs, barbecue sauce, chicken, sauce, canola oil, shiitake mushrooms, shallots, kosher salt, cilantro, cornmeal, allpurpose, baking powder, kosher salt, eggs, milk, honey, unsalted butter, cooking spray, chicken, apple juice concentrate, brown sugar, star anise, cinnamon, chile, fennel seeds, kosher salt

Taken from www.epicurious.com/recipes/food/views/bobby-flay-s-duck-and-shiitake-mushroom-crepes-with-habanero-sauce-375869 (may not work)