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

35 mins Prep Time

2 hours 39 mins Cook Time

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

Directions

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.

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

Tags:

Toronto Restaurants

Cooking At Home

Blueberry Pancakes

Barque Smokehouse