0.0 – 0 reviews • Sandwich
| Level: |
Advanced |
| Total: |
10 hr 55 min |
| Active: |
55 min |
| Yield: |
4 sandwiches |
Ingredients
- 2 medium (12-inch) baguettes
- Mayonnaise, for the sandwiches
- 2 jalapenos, thinly sliced
- Duck Confit, recipe follows, warm
- Pickled Slaw, recipe follows
- 1/2 English cucumber, thinly sliced
- 1/2 cup fresh cilantro leaves
- One 4-pound duck
- 2 1/2 cups lard
- 1 tablespoon chopped garlic plus 1 clove garlic, sliced thin
- 1 teaspoon peppercorns
- 1 teaspoon salt
- 3 bay leaves
- 1 cup rice vinegar
- 1/2 cup sugar
- 1 teaspoon red chile flakes
- 1 medium jicama
- 1 large carrot
- 1/2 medium daikon
- 1/2 yellow onion
- 1 cup rice vinegar
- 1/2 cup sugar
Instructions
- Cut baguettes into 6-inch long pieces. Split open baguettes, giving you tops and bottoms for each piece. Spread mayonnaise on the tops and bottoms. Add 3 to 4 thin slices jalapeno to the bottom. Place the desired amount of Duck Confit on top of that, then top with Pickled Slaw. Top with 3 to 4 thin slices cucumber and a sprinkling of cilantro.
- Preheat the oven to 250 degrees F.
- Break down the duck by removing the legs, thighs, breast and wings. Discard the carcass (or reserve for a stock). Place the duck pieces in a deep roasting pan and cover with the lard, smoothing it over the duck with a spatula or gloved hands. Add the chopped garlic, peppercorns, salt and bay leaves. Roast for 4 hours, then transfer the pan to the top shelf of your fridge. Let cool completely, 4 to 6 hours. Once cooked, pull meat from the bones, shredding it as you remove it, and discard the bones.
- Meanwhile, place vinegar, sugar, chile flakes and sliced garlic in a pan over medium heat. Let slowly boil until reduced to a third of the original amount, about 1 hour. Remove from heat.
- Warm a large frying pan over medium heat. Add the shredded duck until it is heated to approximately 145 degrees F, 6 to 8 minutes. Add 1/2 cup sweet chile sauce and cook, stirring continuously to prevent the chile sauce from burning, until the duck is heated to 165 degrees F, 2 to 3 minutes more.
- Slice the jicama, carrot, daikon and onion into thin matchsticks. Warm the rice vinegar and sugar in a pan over medium heat until it begins to boil. Remove from heat, then add the vegetables and cover. Let sit for 1 hour.
Nutrition Facts
| Serving Size |
1 of 34 servings |
| Calories |
376 |
| Total Fat |
31 g |
| Saturated Fat |
11 g |
| Carbohydrates |
18 g |
| Dietary Fiber |
2 g |
| Sugar |
7 g |
| Protein |
7 g |
| Cholesterol |
44 mg |
| Sodium |
203 mg |