Pulled Barbecued Duck Sandwich

Name: Pulled Barbecued Duck Sandwich
Yield: serves 4 to 6
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 jalapeño 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)

December 14, 2011

This is an obvious play on the southern pulled pork sandwich, which is typically made with braised pork shoulder. Duck legs are an interesting upgrade. While duck breasts are best cooked quickly and served rare, the legs need to be slow-cooked to make them tender. I believe in employing strong flavors such as fresh ginger, star anise, fennel, and cinnamon to cut through the richness of duck. The pickles and coleslaw are optional, but I can’t imagine having a pulled pork—or, in this case, pulled duck—sandwich without them. That crunchy, vinegary bit of freshness truly rounds out the sandwich.

Recipe notes

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