Season the duck legs with salt and pepper and place them skin side down on the grill, sear until golden brown and then flip and sear on the other side, about 3-4 minutes.
Heat a large pot or dutch oven and add vegetable oil, onion and garlic.
Saute until soft, about 5-7 minutes.
Stir in the ketchup, molasses, chipotle, red wine vinegar, soy sauce, and water.
Place the pot on the grill and bring to a simmer.
Season with salt and pepper.
Add the seared duck legs to the sauce and braise for 1 ½ hours, until very tender.
When the duck legs are done cooking, remove them from the sauce and allow to cool slightly, then pull the meat off of the bones and reserve in a large bowl.
Pour the braising liquid into a blender and puree until smooth.
Pour the sauce over the pulled duck meat.
Corn and Scallion Pancakes
Add the flour, cornmeal, baking powder, baking soda, and salt to a large bowl and whisk to combine.
Next stir in the buttermilk, egg, and melted butter and stir to combine, then fold in the corn and scallions.
Be sure to not overmix, the batter should be lumpy.
Set aside for 10-15 minutes.
Heat a large cast iron griddle over medium heat on the grill.
Add butter or oil and ladle ¼ cup of batter onto the griddle, repeat until pan or griddle is full with room for flipping.
Cook the pancakes for 3-4 minutes per side.
Remove the pancakes onto a plate.
Crack eggs onto the griddle, season with salt and pepper and cook to desired temperature.
To Assemble.
Place a pancake onto a small plate and top with BBQ duck and then an egg.
Place a second pancake on top and drizzle with maple syrup.
