Barbecued Duck Confit Sandwich with Cilantro Cole Slaw and Five Year Cheddar Biscuits

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Servings: 12


Ingredients:

Duck:
12 each duck legs
1/8 cup kosher salt
6 each garlic cloves, peeled
2 each Granny Smith apples, cut into wedges, seeds removed
6 each shallots, peeled
3-4 sprigs fresh thyme
1 quart duck fat or salad oil

Barbecue Sauce:
3 cups chili sauce
1 teaspoon ground black pepper
1 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon granulated garlic
1 teaspoon chili powder
1/4 cup liquid smoke
1 1/2 cup apple cider vinegar
3 tablespoons brown sugar
1 1/2 cup coffee
1/2 cup Lea & Perrins sauce
1 teaspoon salt

Cilantro Cole Slaw:
3 cups cabbage, shredded
3/4 cup mayonnaise
1 each lemon, squeezed for juice
1/4 cup fresh cilantro, chopped
1 tablespoon brown sugar
1 each Jalapeño, seeded and chopped fine
Kosher salt and pepper, to taste

Wisconsin Cheddar Biscuits:
4 cups all purpose flour
2 1/2 tablespoons baking powder
2 tablespoons granulated sugar
2 tablespoons salt
1/2 pound Wisconsin Sweet Butter, cut into small pieces
1 1/2 cups Buttermilk, chilled
4 ounces Wisconsin Medium Cheddar Cheese, shredded

Cooking Directions:

For the Wisconsin Cheddar Biscuits:

Combine the all purpose flour, baking powder, sugar, salt, and butter in a mixing bowl, and cut the ingredients together with a pastry cutter until it is in a crumbly state. Do not over mix, this step doesn't take long. Add the shredded Cheddar Cheese and blend with the other ingredients. Add the Buttermilk and mix just until incorporated. Roll out on a floured surface and cut into 3-inch rounds. Bake on a greased baking sheet at 400°F for 15 minutes or until golden brown.

For the Duck:

Combine the Duck Legs with the kosher salt, garlic, apple and shallots and refrigerate for a minimum of 4 hours. Drain off any liquid that is in the bottom of the bowl. Place the ingredients in a heavy pot, large enough to hold them. Pour duck fat over top. It is important to have enough fat to cover the duck legs. Bring the duck to a simmer, and cook very slowly uncovered for 2 hours. Allow the duck to cool to room temperature and pick the meat from the bones. (Duck Confit may be made in advance and held in the fat as long as it is chilled for an extended period of time.)

For the Barbecue Sauce:

Combine all of the ingredients in a heavy bottom saucepot. Bring to simmer and cook for 20 minutes. Remove from the heat, allow to cool. Reserve, chilled until needed.

For the Cole Slaw:

Combine the shredded cabbage with the mayonnaise, lemon juice, cilantro, brown sugar and jalapeño, and blend well. Season with kosher salt, ground black pepper and reserve chilled.

Final Presentation:

Combine the pulled Duck meat with the barbecue sauce. Heat and reserve in a warm place. Slice 12 Wisconsin Cheddar biscuits and place an equal portion of the Barbecue Duck Confit on the bottom biscuit. Top each with Cilantro Cole Slaw. Place the top biscuits on the sandwiches and serve.

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