Barbecued Duck Cakes
"An interesting way to use leftover roasted duck (if you are lucky enough to have leftovers) served as appetizers with Hot Corn Relish recipe#178036 or your favorite corn relish. Recipe source: Coyote Cafe"
- Ready In:
- 2hrs 54mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 eggs
- 2 tablespoons butter, melted
- 1⁄2 cup cornflour (or finely ground cornmeal meal)
- 1 cup milk
- 1 cup cilantro
- 3 -4 cups boneless duck meat, roasted and shredded
- 2 cups barbecue sauce
directions
- To make crepes, whisk first 4 ingredients (eggs - milk) together. Let sit for 2 hours.
- Stir in half of the cilantro to batter.
- Heat crepe pan aand make crepes (you should get 10 crepes out of batter). Divide remaining cilantro evenly between crepes, sprinkling over surface before turning.
- Divide duck meat, crepes and barbecue sauce in half.
- You will be making two cakes.
- For each cake, place a crepe dark side down into a buttered 9-inch cake pan, add some duck meat and barbecue sauce, repeat with remaining crepes, duck and barbecue sauce -- making 4 layers per cake. Cover with foil. Repeat for second cake.
- Bake at 350-degrees F. for 20-30 minutes.
- Invert on plates, cut each cake into 4 wedges.
- Serve with hot corn relish (Hot Corn Relish recipe #178036 or your favorite).
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
