TasteToronto | Barque's Blueberry, Pulled Pork and Chèvre Pancakes

We use cookies to ensure that we give you the best experience on our website.

View our Privacy Policy

Barque's Blueberry, Pulled Pork and Chèvre Pancakes

Easy

Barque's Blueberry, Pulled Pork and Chèvre Pancakes

from Barque Smokehouse

Robin Winship

Robin Winship

Barque's Blueberry, Pulled Pork and Chèvre Pancakes

Yields:

6 Servings

Prep Time:

0 hours 35 mins

Cook Time:

2 hours 39 mins

Method

5 Steps

  • Step 1

    Mix ingredients for barbecue rub in a bowl and massage into duck legs. Smoke (bone side down) in a 190º F 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 in a 325º F oven 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.

  • Step 2

    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.

  • Step 3

    Set cheese on counter for 30 minutes to bring it to room temperature, then whisk with cream until fluffy.

  • Step 4

    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.

  • Step 5

    Preheat a large frying pan over medium or 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.

Tags:

Toronto Restaurants

Cooking At Home

Blueberry Pancakes

Barque Smokehouse

Easy

Barque's Blueberry, Pulled Pork and Chèvre Pancakes

from Barque Smokehouse

Robin Winship

Robin Winship

Barque's Blueberry, Pulled Pork and Chèvre Pancakes

Yields:

6 Servings

Prep Time:

0 hours 35 mins

Cook Time:

2 hours 39 mins

Ingredients

Barbecue Rub

  • 2 whole duck legs (including thighs)

  • 1 tsp granulated sugar

  • 1 tsp brown sugar

  • 1 tsp kosher salt

  • 1 tsp fresh black pepper

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

Blueberry Compote

  • 1 pint blueberries

  • 100 mL freshly squeezed orange juice

  • ½ cup granulated sugar

Whipped Chèvre

  • 140 g chèvre

  • 2 tbsp 35% cream

  • ½ cup granulated sugar

Pancakes

  • 1 cup all-purpose flour

  • ¼ cup granulated sugar

  • 1 tsp each baking soda and baking powder

  • 1 large egg

  • ½ cup each buttermilk and 2% milk

Send list of ingredients to myself

Method

5 Steps

  • Step 1

    Mix ingredients for barbecue rub in a bowl and massage into duck legs. Smoke (bone side down) in a 190º F 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 in a 325º F oven 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.

  • Step 2

    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.

  • Step 3

    Set cheese on counter for 30 minutes to bring it to room temperature, then whisk with cream until fluffy.

  • Step 4

    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.

  • Step 5

    Preheat a large frying pan over medium or 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.

Tags:

Toronto Restaurants

Cooking At Home

Blueberry Pancakes

Barque Smokehouse