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Jerk Confit Duck Leg Sandwich

Day PartLunch
Menu PartSandwich/Wrap

Chef Martin Rios
Restaurant Martin
Santa Fe, N.M.

Jerk seasoning is usually associated with chicken, but chef Rios successfully transferred the idea to duck—a bird that can take on more assertive flavors. The recipe has several components, but the jerk sauce, cabbage salad and garlic mayo can all be made ahead.


Cabbage Salad
1 cup shredded white cabbage
1 cup shredded red cabbage
1 carrot, peeled and shredded
1 oz. red onion, thinly sliced
1/2 cup beer
1 tsp. chipotle chilies in adobo
2 tbsp. apple cider vinegar
2 tbsp. sugar
1 tbsp. salt

Jerk Sauce
1 tbsp. allspice, ground
1 tsp. chopped garlic
2 tbsp. brown sugar
1 tbsp. chipotle chili puree
1 tbsp. chopped fresh thyme
1 scallion, chopped
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 tbsp. soy sauce
2 oz. extra virgin olive oil
1 tbsp. lemon juice
1 oz. molasses
1 oz. rum
Salt and pepper, to taste
1 lb. duck confit, pulled

Garlic Mayonnaise
1/2 cup mayonnaise
1 tbsp. roasted garlic puree
1 tbsp. Dijon mustard
1 tsp. lemon juice
1 tbsp. chopped fresh dill
1 tbsp. chopped fresh tarragon
Salt and pepper, to taste

4 seeded brioche rolls


1. For cabbage salad: In large bowl, combine all ingredients; allow to marinate for 4 hours before serving.
2. For jerk sauce: In separate bowl, combine all ingredients. and pour mixture over pulled duck confit. Let duck marinate in refrigerator for 2 hours.
3. For garlic mayonnaise: In small bowl, combine all ingredients; refrigerate until needed.
4. For sandwich filling, heat saute pan over medium-high heat to almost smoking. Sear marinated duck confit in hot pan for about 5 minutes. Keep duck warm until ready to serve.
5. To serve, heat rolls on griddle and spread with mayonnaise. Spoon jerk confit over rolls and top with cabbage salad.

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