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Pulled Duck Sandwich with Dried Fig Relish
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.
Cuisine Type
- american
Day Part
- Lunch
Menu Part
- Sandwich
Main Ingredient
- Game
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.
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