Gold Corn Johnny Cakes

Name: Gold Corn Johnny Cakes
Yield: Serves 4
Ingredients: 3 duck legs (1 1/2 pounds), skin removed; Kosher salt and freshly ground black pepper; 1/2 cup Bar Americain Barbecue Sauce (page 236) or store-bought barbecue sauce; 1 tablespoon canola oil; 2 cups chicken stock, homemade (page 240) or store-bought; 3 tablespoons chopped fresh flat-leaf parsley, plus whole leaves for garnish; 1 cup all-purpose flour; 1/2 cup plus 1 tablespoon fine yellow or white cornmeal; 2 tablespoons sugar; 2 teaspoons kosher salt; 1 tablespoon baking powder; 2 large eggs, separated; 3/4 cup whole milk; 2 tablespoons unsalted butter, melted and cooled, plus more for panfrying; Cranberry Butter (recipe follows); 8 tablespoons (1 stick) unsalted butter, softened; 1/4 cup store-bought cranberry relish; 1 tablespoon pure maple syrup; Kosher salt and freshly ground black pepper; (makes 3/4 cup)

December 14, 2011

Native Americans showed the Pilgrims how to cook with maize (corn) and probably taught them to make johnny cake, a dense cornmeal bread whose thick batter is shaped into a flat cake and baked or fried on a griddle. These cakes (basically just fried corn bread) are the perfect vehicle for many toppings. One of my favorites is barbecued duck and cranberry butter. Feel free to make your own cranberry relish, use what’s left over from your holiday meal, or purchase a good-quality prepared one.

Recipe notes

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