BBQ duck on corn cakes Recipe | Food Network UK

Ingredients

• For the corn cakes
• 75g plain flour
• 55g stone-ground polenta
• 3/4 tsp baking powder
• 1 tsp granulated sugar
• 1/4 tsp paprika
• 1/2 tsp fine salt
• 1 ear corn, shucked
• 120ml milk
• 30g plus 10g unsalted butter, melted
• 1 large egg, separated
• 2 to 3 duck confit legs, skinned and meat shredded (recommended: D'Artagnan)
• About 240ml KC style barbecue sauce, recipe follows
• For the KC style barbeque sauce
• 2 tablespoons neutral tasting oil, such as grapeseed or vegetable
• 6 cloves garlic, smashed
• 2 tablespoons tomato puree
• 1 slightly heaping tablespoon chili powder
• 1 tablespoon paprika
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground allspice
• Pinch ground cloves
• 475g tomato ketchup
• 475ml water
• 120ml cider vinegar
• 60ml treacle
• 45g soft dark brown sugar
• 1 tbsp salt
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tsp English-style dry mustard
• 1 tsp freshly ground black pepper
• 1 bay leaf