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Pulled Duck Sandwich with Dried Fig Relish and Toasted Peanuts

From: One Flew South, Atlanta. Yield: 1 sandwich.

Fig Relish:
2 cups quartered dried figs
2 cups water
1 diced red pepper
1 cup peanuts, toasted and rough-chopped
2 shallots, diced
¼ bunch cilantro
2 Tbsp. honey
2 oranges, zest and juice

Duck Confit:
12 duck legs
3 cups kosher salt
3 cups brown sugar
6 garlic cloves, crushed with back of a knife
4” piece of ginger
3 bay leaves
¼ bunch of thyme
1 Tbsp. black pepper
1 Tbsp. Worcestershire sauce
2-3 quarts duck fat (depends on pot size)

Sandwich:
3 oz. pulled duck meat
1 Tbsp. hoisin sauce
1 tsp. pickled ginger
1 Tbsp. green onion, cut into ¼” pieces
2 oz. chicken stock
1 tsp. curry mustard
1 Kaiser bun, toasted
juice of ½ lemon

Curry Mustard:
½ cup whole grain mustard
1 cup mayonnaise
2 Tbsp. curry powder
juice of 1 lemon
to taste, salt and pepper

For fig relish: 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 duck legs liberally with salt mixture. Rough chop garlic, bay leaves and thyme on a cutting board. In a small bowl, toss with pepper and Worcestershire sauce. Rub the mixture on the legs, especially on the flesh side. Cover and refrigerate overnight. Bring duck to room temperature. Bring the fat up to temperature on the stove; when the fat is ready, add the legs. On very low heat, slowly bring up the fat until you see a single bubble, then cover and place in a 190°F or 200°F oven for about 5 hours or until fork-tender. (Around the time that the fat will be clear.) When duck is cool, pull meat from the bones and discard bones. Pulled meat is now ready.

To assemble sandwich: Place pulled duck meat, hoisin sauce, pickled ginger, green onion, chicken stock and lemon juice in a medium sauce pan over medium heat. When warm, place on bottom half of the Kaiser bun. Spread the curry mustard on the bun top, and place fig relish on top of duck meat. Serve immediately.

For curry mustard: Mix all items in a bowl and stir.

Photograph: Maple Leaf Farms

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