Smoked Duck Pancakes

2 whole duck legs (including thighs)

Barbecue Rub

1 tsp each granulated sugar, brown sugar, kosher salt, fresh black pepper, smoked paprika, ground cumin, granulated garlic and granulated onion

Blueberry Compote

1 pint blueberries

100 mL freshly squeezed orange juice

½ cup granulated sugar

Whipped Chèvre

140 g chèvre

2 tbsp 35% cream

Pancakes

1 cup all-purpose flour

¼ cup granulated sugar

1 tsp each baking soda & baking powder

1 large egg

½ cup each buttermilk & 2% milk

Mix rub ingredients in a bowl and massage into duck legs. Smoke, bone side down, in a 190ºF smoker for 12 hours. If you don’t have a smoker, you can roast the duck. Place legs in a medium baking dish and pierce with a fork. Cook at 325º 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 ¼ 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 ¼ 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 chèvre. Serve immediately. Enjoy!

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Smoked Duck Pancakes