BBQ Duck on Corn Cakes

Ingredients

• 1/2 cup all-purpose flour
• 1/3 cup stone-ground cornmeal
• 3/4 teaspoon baking powder
• 1 teaspoon sugar
• 1/4 teaspoon paprika
• 1/2 teaspoon fine salt
• 1 ear corn, shucked
• 1/2 cup milk
• 2 tablespoons plus 2 teaspoons unsalted butter, melted
• 1 large egg, separated
• 2 to 3 duck confit legs, skinned and meat shredded (recommended: D'Artagnan)
• About 1 cup KC Style BBQ Sauce, recipe follows
• 2 tablespoons neutral tasting oil, such as grapeseed or vegetable
• 6 cloves garlic, smashed
• 2 tablespoons tomato paste
• 1 slightly heaping tablespoon chili powder
• 1 tablespoon paprika
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground allspic
• Pinch ground cloves
• 2 cups ketchup
• 2 cups water
• 1/2 cup cider vinegar
• 1/4 cup dark molasses
• 1/4 cup firmly packed dark brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons English-style dry mustard
• 1 teaspoon freshly ground black pepper
• 1 bay leaf

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