Pulled Barbecued Duck Sandwich

Name: Pulled Barbecued Duck Sandwich
Ingredients: 10 skinless duck legs (about 5 pounds); Kosher salt and freshly ground black pepper; 1 1/4 cups Bar Americain Barbecue Sauce (page 236) or store-bought barbecue sauce; 3 cups chicken stock, homemade (page 240) or store-bought; 1 medium red onion, coarsely chopped; 1 (2-inch) piece fresh ginger, peeled and chopped; 6 cloves; 2 star anise; 2 cinnamon sticks; 1/2 teaspoon fennel seeds; 1/2 teaspoon black peppercorns; 1/2 cup mayonnaise; 2 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 1/2 teaspoon celery seeds; 1/2 teaspoon celery salt; 1/2 head napa cabbage, finely shredded; 1 large carrot, coarsely grated; 1 small red onion, halved and thinly sliced; Kosher salt and freshly ground black pepper; 4 to 6 brioche buns, split and lightly toasted; Spicy Pickles (recipe follows; optional); 3 cups apple cider vinegar; 2 cloves garlic; 1 jalapeno chile, thinly sliced; 3 tablespoons sugar; 2 teaspoons kosher salt; 1/4 cup finely chopped fresh dill; 2 Kirby cucumbers, sliced 1/4 inch thick; (makes 1 pint)

30 ingredients

20 steps

Ingredients

10 skinless duck legs (about 5 pounds)
Kosher salt and freshly ground black pepper
1 1/4 cups Bar Americain Barbecue Sauce (page 236) or store-bought barbecue sauce
3 cups chicken stock, homemade (page 240) or store-bought
1 medium red onion, coarsely chopped
1 (2-inch) piece fresh ginger, peeled and chopped
6 cloves
2 star anise
2 cinnamon sticks
1/2 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/2 teaspoon celery seeds
1/2 teaspoon celery salt
1/2 head napa cabbage, finely shredded
1 large carrot, coarsely grated
1 small red onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
4 to 6 brioche buns, split and lightly toasted
Spicy Pickles (recipe follows; optional)
3 cups apple cider vinegar
2 cloves garlic
1 jalapeno chile, thinly sliced
3 tablespoons sugar
2 teaspoons kosher salt
1/4 cup finely chopped fresh dill
2 Kirby cucumbers, sliced 1/4 inch thick
(makes 1 pint)

Directions

1

To cook the duck, preheat the oven to 325F.
2

Heat a grill pan over high heat.
3

Season the duck legs with salt and pepper on both sides and brush with 3/4 cup of the barbecue sauce.
4

Grill the legs until golden brown, 3 to 4 minutes on each side.
5

Put the stock in a medium roasting pan, add the remaining 1/2 cup barbecue sauce, the onion, ginger, cloves, star anise, cinnamon sticks, fennel seeds, and black peppercorns and season with salt.
6

Arrange the duck legs in the pan, cover with foil, and braise in the oven until the meat is tender and falling off the bone, 1 1/2 to 2 hours.
7

Meanwhile, make the coleslaw.
8

Whisk together the mayonnaise, mustard, vinegar, celery seeds, and celery salt in a large bowl.
9

Add the cabbage, carrot, and onion, season with salt and pepper, and toss well to combine.
10

Cover and refrigerate for at least 30 minutes and up to 4 hours before serving.
11

Transfer the duck to a platter and tent loosely with foil.
12

Skim off any fat from the liquid; then strain the liquid into a bowl.
13

Pour 2 cups of the braising liquid into a large saute pan and boil over high heat until reduced to 1 cup, 8 to 10 minutes.
14

Shred the duck into bite-sized pieces, add to the reduced sauce, and toss to combine.
15

Mound the duck onto the bottoms of the buns, top with some of the coleslaw and a few pickle slices, if desired, and cover with the tops.
16

Serve extra pickles on the side.
17

Bring the vinegar, garlic, jalapeno, sugar, and salt to a simmer in a saucepan over high heat and cook until the sugar dissolves, about 1 minute.
18

Remove from the heat, add the dill, and let cool to room temperature.
19

Place the cucumbers in a small container with a lid, pour the vinegar solution over them, and stir to combine.
20

Cover and refrigerate for at least 2 hours and up to 2 days before serving.