Pulled Duck Sandwich with Dried Fig Relish
| Ingredients | Game |
|---|---|
| Day Part | Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
Pulled Duck Sandwich with Dried Fig Relish
One Flew South Restaurant
Atlanta
Condiments and sauces are on the rise as a way to make a sandwich stand out from the crowd. At One Flew South, the kitchen adds two housemade preps—fig relish and curried mustard—to differentiate its pulled duck sandwich.
Ingredients
Fig relish
2 cups quartered dried figs
2 cups water
1 red pepper, diced
1 cup peanuts, toasted and roughly chopped
2 shallots, diced
1/4 bunch cilantro
2 tbsp. honey
2 oranges, zest and juice
Duck confit
12 duck legs
3 cups kosher salt
3 cups brown sugar
6 cloves garlic (crushed with back of knife)
4-inch piece of ginger
3 bay leaves
1/4 bunch of thyme
1 tbsp. black pepper
1 tbsp. Worcestershire sauce
2 to 3 quarts duck fat, depending on pot size
Curry mustard
1/2 cup whole-grain mustard
1 cup mayonnaise
2 tbsp. curry powder
Juice of 1 lemon
Salt and pepper, to taste
Sandwich
3 oz. pulled duck meat
1 tbsp. hoisin sauce
1 tsp. pickled ginger
1 tbsp. green onion, sliced into 1/4-in. pieces
2 oz. chicken stock
1 tsp. curry mustard
1 kaiser bun, toasted
Juice of 1/2 lemon
Steps
- Place figs in water (just enough to cover) and bring to a simmer. Cook until water is evaporated. Cool figs for 15 minutes. Place in a mixing bowl; add remaining ingredients and mix well. Set aside.
- For duck confit: Trim off excess fat from legs. Combine salt and brown sugar; season legs liberally with salt mixture.
- Rough chop garlic, ginger, bay leaves and thyme on a cutting board; in small bowl toss with pepper and Worcestershire sauce. Rub mixture on legs, especially on flesh side. Cover and refrigerate overnight.
- Bring duck to room temperature. Bring fat up to temperature on stove; when fat is ready add legs. On very low heat, slowly bring up fat until you see a single bubble, then cover and place in a 190-200 F oven for about 5 hours or until fork tender.
- When duck is cool, pull meat from bones and discard bones. Pulled meat is now ready.
- For curry mustard: Mix all items in a bowl and stir.
- To assemble: Place pulled duck meat, hoisin sauce, pickled ginger, green onion, chicken stock and lemon juice in a medium saucepan over medium heat. When warm, place on bottom half of Kaiser bun.
- Spread curry mustard on top bun and place fig relish on top of duck meat. Serve immediately.