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Smoky Barbecued Pulled Duck Sandwiches

Jennifer Hess | Yield: 4
Jennifer Hess simmers duck confit meat in beer and a rich homemade barbecue sauce, then spoons the juicy mixture onto rolls. Delicious!
Recipe - Smoky Barbecued Pulled Duck Sandwiches - Confit – Dartagnan.com

Ingredients

  • 4 Duck Leg Confit, skin discarded, meat shredded off the bone (about 2 cups)
  • 1/2 cup beer, water, or chicken stock
  • 4 soft kaiser rolls
  • 1 cup tomatoes, peeled
  • 1/2 cup onion, chopped
  • 1 clove garlic, smashed
  • 4 to 8 dill pickles, sliced
  • 1/4 cup organic raw apple cider vinegar
  • 1/2 tablespoon Creole mustard
  • 1/2 tablespoon Worcestershire sauce
  • 1/4 cup brown sugar
  • 1 teaspoon sweet smoked Spanish paprika
  • 1/8 teaspoon ground chipotle pepper
  • 1 teaspoon salt

Preparation

  1. To make the sauce: Combine tomatoes, onion, garlic, salt, brown sugar, apple cider vinegar, paprika, Creole mustard, Worcestershire, and chipotle pepper in a small non-reactive saucepan, uncovered, over high heat. Bring to a boil, then reduce heat to medium-low. Simmer for 2 hours, stirring occasionally.  Transfer the sauce to a blender and purée. Return the sauce to the pan. Simmer, uncovered, for at least 45 minutes and up to 1 hour until reduced and thickened.
  2. Combine the meat, 1 cup of the prepared sauce, and liquid base (either beer, water or chicken stock) in a large pot and cook over medium heat until the sauce is reduced. Spoon onto rolls, top with pickles, and serve.