2 tablespoons canola or olive oil, plus more for greasing pan
1/2 cup fresh or frozen corn kernels, thawed
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup small diced, cored and seeded red bell pepper
1/4 cup thinly sliced scallions, white and green parts
1 to 2 cloves garlic, sliced
1/2 cup whole milk
2 large eggs
1/2 cup all-purpose flour
2 tablespoons oil
BBQ Sauce, recipe follows
1 leg Duck Confit, recipe follows
Sour cream, for garnish
Cilantro leaves, for garnish
1 tablespoon blended oil
1 small yellow onion, minced
1 jalapeno, seeds and ribs included, sliced
1 jalapeno, seeds and ribs included, sliced
Kosher salt
1 1/2 tablespoons coriander seeds, toasted
1/2 tablespoon chipotle powder
1/2 cup packed dark brown sugar
1/2 cup sherry vinegar
1 cup strong coffee
1 cup ketchup
8 duck legs and thighs
3 tablespoons kosher salt
1 teaspoon sugar
1 tablespoon coriander seeds, toasted and crushed
1 teaspoon ground cinnamon
1 teaspoon smoked sweet paprika
4 garlic cloves, minced
1 minced shallot
4 bay leaves, crumbled
1 quart (4 cups) duck fat, melted
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