Barque Smokehouse Smoked Duck Pancakes

  • serves 4

This amazing culinary creation is sure to wow! Pancakes topped with smoked duck meat, a blueberry compote and whipped chevre make for some gourmet indulgence.

Equipment: Smoker (optional).

Courtesy of Bryan Birch of Barque Smokehouse

16 Ratings
Directions for: Barque Smokehouse Smoked Duck Pancakes


Smoked Duck

1 tsp granulated sugar

1 tsp raw sugar

1 tsp kosher salt

1 tsp ground black pepper

1 tsp garlic powder

1 tsp onion powder (or preferably 1 teaspoon granulated onion)

1 tsp dried thyme

1 tsp dried rosemary

2 duck legs

Blueberry Compote

1 pint fresh blueberries

¼ cup orange juice (preferably freshly squeezed)

½ cup granulated sugar

Whipped Chevre

⅔ cup goat cheese

2 Tbsp 35% cream


1 cup all-purpose flour

¼ cup granulated sugar

1 tsp baking soda

1 tsp baking powder

1 large egg

½ cup buttermilk

½ cup 2% milk

3 Tbsp butter, melted

1 Tbsp vegetable oil


Smoked Duck

1. In a dish combine sugars and spices. This forms a rubs.

2. Massage rub into duck legs.

3. In a 225 degree Fahrenheit smoker, smoke duck bone-side down for 4 hours.

4. If you do not have a smoker, preheat oven to 325 degrees Fahrenheit. Place duck legs in a medium baking dish. Pierce skin with fork. Cook in oven for 2 hours.

5. Remove duck from smoker (or oven) and let stand for 30 minutes.

6. Remove skin, saving crispy parts.

7. Using a fork, pull meat into strips. Set aside.

8. Chop crispy skin and add to pulled meat. Set all meat aside.

Blueberry Compote

1. In a saucepan combine blueberries, orange juice, and granulated sugar.

2. Set over medium heat. Bring to a boil while stirring frequently.


Reduce heat and let simmer for 30 minutes.

Whipped Chevre

1. Remove goat cheese from fridge and let sit for 30 minutes so that it reaches room temperature.

2. In a bowl, combine cream & goat cheese Whip until goat cheese becomes fluffy.

3. Set aside.


1. In a large bowl sift dry ingredients together.

2. In a separate bowl whisk egg, buttermilk, milk, and butter together until well combined.

3. Combine wet and dry ingredients slowly stirring in order to achieve an even consistency.

4. Coat a large frying pan with vegetable oil. Warm oil over medium heat.

5. Dole 1/4 cup of mixture for each pancake into pan. Cook for 1-2 minutes or until the edges start to bubble. Flip and cook opposite side for approximately 2 minutes.

6. Cooked pancakes should be golden brown on both sides. You may need to slightly adjust heat so that all pancakes cook evenly.


Set aside and repeat for remainder of mixture.

See more: Moderate, Duck, Brunch, Gourmet, Eggs/Dairy, Dinner, Main, Fruit, Comfort Food

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