Duck Confit Sliders, Banh-Mi Style

Name: Duck Confit Sliders, Banh-Mi Style
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 bay leaf; 2 carrots, peeled and julienned; 237 milliliters freshly picked cilantro leaves; 2 teaspoons whole coriander; 1 teaspoon coriander seeds; 79 milliliters liquid duck fat; 1 Rendered duck fat from duck, at warm temperature, plus more fat (chicken, duck, bacon, oil, etc.) as needed; 4 duck legs and thighs; 2 egg yolks; 1 clove garlic, minced; 1 clove garlic, peeled and trimmed; 1 teaspoon ground cinnamon; 4 servings Hot sauce, to taste; 1 jalapeno; 2 Zest and juice of limes; 1 teaspoon peppercorns; 2 teaspoons peppercorns; 2 Tbsps salt; 4 servings Salt; 1 shallot, peeled and trimmed; 4 to 6 slider rolls; 59 milliliters sugar; 1 pinch Pinch sugar; 1 teaspoon sweet smoked paprika; 237 milliliters water; 237 milliliters white wine vinegar

Duck Confit Sliders, Banh-Mi Style is a dairy free main course. This recipe serves 4. One portion of this dish contains approximately 54g of protein, 42g of fat, and a total of 828 calories. This recipe is typical of Mediterranean cuisine. If you have ground cinnamon, rendered duck fat from duck, freshly picked cilantro leaves, and a few other ingredients on hand, you can make it. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert.

Instructions

Preheat oven to 225 degrees F.

Equipment you will use

Oven

Season both sides of the duck with the salt, sugar, coriander, paprika, and cinnamon.

Ingredients you will need

Coriander

Cinnamon

Paprika

Sugar

Whole Duck

Salt

Add the peppercorns and the seasoned duck to the rendered fat, making sure the duck is submerged. Cover the pan with foil and place and cook for about 4 to 6 hours, until fork tender.

Ingredients you will need

Peppercorns

Whole Duck

Equipment you will use

Aluminum Foil

Frying Pan

Place a medium pot over medium heat and add the sugar, shallot, garlic, jalapeno, bay leaf, salt, coriander seeds, peppercorns, white wine vinegar, and water. Bring to a boil, stirring until the sugar is dissolved.

Ingredients you will need

White Wine Vinegar

Whole Coriander Seeds

Peppercorns

Bay Leaves

Jalapeno Pepper

Shallot

Garlic

Sugar

Water

Salt

Equipment you will use

Pot

Add the carrots, and bring back to a simmer. Allow to simmer until the carrots are al dente, about 5 minutes.

Ingredients you will need

Carrot

Remove from heat and set aside to cool.

Whisk the egg yolks, garlic and lime juice together.

Ingredients you will need

Lime Juice

Egg Yolk

Garlic

Equipment you will use

Whisk

Whisk in 1/3 to 1/2 cup liquid duck fat.

Ingredients you will need

Duck Fat

Equipment you will use

Whisk

Add the lime zest and season with hot sauce, and salt, to taste.

Ingredients you will need

Hot Sauce

Lime Zest

Salt

Remove the duck from the oven. Carefully remove from the fat and place skin-side down onto a cast iron pan over high heat to crisp the fat, about 2 minutes. Strain the fat and reuse it a couple more times, if desired.

Ingredients you will need

Whole Duck

Equipment you will use

Oven

Frying Pan

Remove the duck from the pan and shred with fork.

Ingredients you will need

Whole Duck

Equipment you will use

Frying Pan

Slice the slider rolls in half.

Ingredients you will need

Roll

Place some of the pickled carrots onto the bottom of the bun. Top the carrots with some of the shredded duck. Spoon some of the aioli and cilantro leaves over top and cover with the slider lids and skewer.

Ingredients you will need

Fresh Cilantro