Barque's Blueberry, Pulled Pork and Chèvre Pancakes

35 mins Prep Time

2 hours 39 mins Cook Time

Written By

Robin Winship

Barque Smokehouse -- with two locations in Roncesvalles and one in Burlington -- is a favourite smokehouse for wings, ribs, brisket and other southern fare. Chef David Neinstein, pitmaster of Barque, learned his skills after forgoing his corporate job and heading down to Oklahoma. Neinstein grew infatuated with barbecue and yearned to bring his newly acquired craft back to Toronto's food scene; and thus, Barque was born. Neinstein wanted to create a space where patrons could eat authentic barbecue in an upscale setting.

Chef Neinstein might not tout Barque as a brunch spot, but these flapjacks say otherwise. Fluffy buttermilk pancakes stacked high with smoked duck leg, fresh blueberry compote and tangy whipped chèvre. When you can't decide between savoury or sweet, these pancakes are made for those who want it all; sweet, tangy, smoky and meaty.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @barquebbq!

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.