Corncakes With Confit Of Duck And Hot Pepper Jelly Recipe

• 3 Tbsp. extra-virgin extra virgin olive oil
• 1/2 c. corn kernels
• 1 Tbsp. chopped shallots
• 2 tsp chopped jalapeno
• 1 tsp fine salt
• 1 c. buttermilk
• 1 lrg egg
• 1/2 c. yellow cornmeal
• 1/2 c. all-purpose flour
• 1/2 tsp baking pwdr
• 1/4 tsp baking soda
• 1/8 tsp cayenne
• 1/4 c. demi-glace
• 2 Tbsp. warm pepper jelly
• 2 x confit duck legs boned, and finely shredded - (abt 1 1/2 c.)
• 2 Tbsp. finely-minced red and yellow bell peppers
• 1 pch Essence (see Bayou Blast recipe) Vegetable oil for frying About 30 fresh cilantro leaves

Directions