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Bbq Duck And Sauteed Shiitake Mushroom Filled Blue Corn Pancakes With Habanero Sauce Recipe

Nutrition per serving    (USDA % daily values)
CAL
574
FAT
56%
CHOL
33%
SOD
73%

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Ingredients for 8 servings

5 cloves garlic, coarsely chopped

Freshly ground black pepper

Pinch salt

1/2 cup blue cornmeal or blue cornmeal

1/4 cup molasses

3 tablespoons ancho chile powder

3 tablespoons canola oil

1/2 cup all-purpose flour

1 cinnamon stick

3 tablespoons dark brown sugar

1 recipe Sauteed shiitake mushrooms

1 cup apple juice concentrate, thawed

2 tablespoons canola oil

2 tablespoons unsalted butter, melted

3 tablespoons pasilla chile powder

1/4 cup red wine vinegar

1 cup Mesa BBQ sauce

1 tablespoon fennel seeds, toasted

1 cup whole milk

2 tablespoons honey

2 tablespoons pureed chipotle chiles in adobo

2 star anise

1/4 cup worcestershire sauce

10 cups rich chicken stock

3 tablespoons coarsely chopped fresh cilantro leaves, plus more for garnish

1/2 cup habanero Sauce

3 tablespoons dijon mustard

2 tablespoon honey

3 cups chicken stock

salt

1/2 habanero pepper, coarsely chopped

1 cup water

2 shallots, finely chopped

2 large eggs, beaten

6 duck legs, skin removed

1/4 cup ketchup

1 teaspoon baking powder

3 shiitake mushrooms, caps removed and thinly sliced

1 large Spanish onion, coarsely chopped

3 cups canned plum tomatoes and juices, pureed

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