Make the Yellow Pancakes: Combine the cornmeal, flour, baking powder, and salt in a medium bowl. In a separate bowl, combine the egg, milk, honey, and melted butter, then add to the dry ingredients and mix well.

Heat a griddle or cast-iron frying pan over high heat, heat a little oil, and drop the batter by spoonfuls to make four 5-inch pancakes. Cook pancakes until brown on both sides and set aside, stack and cover with foil.

Make the BBQ Duck: Melt the butter in a large saute pan over medium heat. Add the onion and garlic and cook until soft. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Puree the mixture in a food processor, pour into a bowl and set aside.

Preheat oven to 300 degrees. Brush the duck legs with the BBQ sauce and place them in a baking pan and pour stock around them. Cover the pan, place in the oven, and cook for 3 hours or until the duck is done. Shred the duck meat and discard the bones.

Cook the shredded meat and cilantro with a 1/4 cup of the BBQ braising liquid in a saute pan over medium heat until heated through. Season with salt and pepper to taste.

Make the Habanero Sauce: Place all ingredients in a small saucepan, place over medium heat, and reduce to 1 cup. Strain and season with salt and pepper to taste.

Assemble pancake: Mound a fourth of the duck mixture in the center of each pancake. Fold the pancake over the filling to make a semi-circle and drizzle with the habanero sauce.

This recipe yields 4 servings.