Pulled Duck Sandwich with Dried Fig Relish
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Credit: Duane Nutter, Chef, One Flew South, Atlanta
The National Culinary Review, February 2012
2 cups quartered dried figs
2 cups water
1 red pepper, diced
1 cup peanuts, toasted, rough chop
2 shallots, diced
¼ bunch cilantro
2 T. honey
2 oranges, zest and juice
12 Maple Leaf Farms duck legs
3 cups kosher salt
3 cups brown sugar
6 garlic cloves (crushed with back of knife)
4 inch piece ginger
3 bay leaves
¼ bunch thyme
1 T. black pepper
1 T. Worcestershire sauce
2-3 quarts duck fat (depends on pot size)
1 T. hoisin sauce
1 t. pickled ginger
1 T. green onion (¼ inch cut)
2 oz. chicken stock
Juice of ½ lemon
1 kaiser roll, toasted
1 t. Curry Mustard (recipe follows)
½ cup whole-grain mustard
1 cup mayonnaise
2 T. curry powder
Juice of 1 lemon
Salt and pepper, to taste
1. Put figs in water (just enough to cover); bring to a simmer. Cook until water is evaporated. Cool figs for 15 minutes. Put in mixing bowl with red pepper, peanuts, shallots, cilantro, honey and orange zest and juice; mix well. Set aside.
2. Trim excess fat from duck legs. Combine salt and brown sugar; season legs liberally. Rough chop garlic, ginger, bay leaves and thyme; in small bowl, toss with pepper and Worcestershire sauce. Rub on legs, especially flesh side. Cover; refrigerate overnight.
3. Bring duck to room temperature. Bring duck fat up to temperature on stove. When fat is ready, add legs. On low heat, slowly bring up fat until single bubble forms. Cover; put in 190-200°F oven for about 5 hours, or until fork tender (fat will be clear). When duck is cool pull meat from bones (discard bones).
4. To assemble: Put 3 oz. pulled duck meat, hoisin sauce, pickled ginger, green onion, chicken stock and lemon juice in medium saucepan over medium heat. When warm, place on bottom half of kaiser roll. Spread curry mustard on roll top; put fig relish on top of duck meat. Serve immediately.
Method: In bowl, mix mustard, mayonnaise, curry powder, lemon juice and salt and pepper; stir.
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