Duck Confit with Spicy Apple Cilantro Spread

Duck Confit with Spicy Apple Cilantro Spread

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Duck Confit Ingredients

  • 8 duck legs and thighs, trimmed of most of the fat – keep the skin on
  • 2 tsp sea salt
  • 3 T apple cider
  • 10 garlic cloves, crushed
  • 1 tsp dried thyme
  • 2 T whole allspice
  • 2 C rendered duck fat (add enough olive oil to rendered duck fat to equal 2 cups)

Hot Ginger Carrots:

  • 2 LG carrots, peeled
  • 2 tsp prepared horseradish
  • 1 tsp salt
  • 2 tsp Pioneer® Sugar
  • 1 tsp dried chili flakes
  • 1½ tsp ginger, finely minced or grated

Spicy Apple Cilantro Spread:

  • 1 jar (18 oz.) sweet orange marmalade
  • 1 bunch cilantro
  • 2 T apple butter
  • 2 T vegetable oil
  • ½ tsp salt
  • 2 T Sriracha sauce

Bánh Mi:

  • 2 long firm and chewy baguettes (remove end and save for something else). Divide into 4 Bánh Mi sandwich bread and slice horizontally.
  • 1 LG Michigan Honey Crisp apple, thinly slice vertically (discard the first couple of slices with mostly peel)
  • 1 LG Michigan McIntosh apple, thinly slice vertically (discard the first couple of slices with mostly peel)
  • 1 red bell pepper, seeded and thinly sliced horizontally
  • 4 LG red radishes, thinly sliced
  • Sprigs of cilantro

Duck Directions

  1. Rub the duck legs and thighs with sea salt. In a large plastic bag place the apple cider, garlic, thyme, allspice and mix by squeezing the bag. Place the duck legs and thighs in the bag and marinate for six hours. Pre-heat oven to 200 degrees. Remove duck legs and thighs from the bag and pat dry with paper towels or rinse the meat and pat it dry to remove more salt. I prefer not to rinse. In a 13×9-inch ceramic baking dish lay the duck legs and thighs, skin down, in a single layer and cover them with rendered duck fat. The meat does not have to be completely covered, but fine if it is. Cover the baking dish with plastic wrap and get a good seal, now cover with aluminum foil and place into the oven. Cook for 12 hours. No need to check it. Remove from the oven and take the meat off the bones, place in a jar and over with the fat from the pan and refrigerate until ready to use.

Ginger Carrots:

  1. Using a mandoline or vegetable peeler, cut the carrots into ribbons getting as much as you can out of each carrot. In a shallow bowl, combine all of the ingredients and toss very well using your hands trying to get all of the ingredients on all of the ribbons. Cover with wax paper and top with about 1 pound of weight and let sit at room temperature for 30 minutes. After a quick toss they are ready to eat. When covered and refrigerated will last for six weeks.

Spicy Apple Cilantro Spread:

  1. Warm the jar of marmalade in the microwave for one minute; pour it into a sieve placed over a bowl and push the jelly through leaving the rind behind. Discard what is left in the sieve. Place the jelly from the bowl into a blender with the cilantro, apple butter, vegetable oil, salt, and Sriracha sauce; blend on high speed for two minutes; place in the refrigerator while working on the rest of the sandwiches.

To assemble Bánh Mi:

  1. Place the duck confit in a sauce pan and heat to medium to warm it a bit. No need to cook it, just warm it. In a large skillet on medium-high heat, place about two tablespoons of fat from the duck confit and heat it; place the bread slices (sliced side down) in the skillet and fry until they are golden in color.
  2. Lay out 4 sandwich tops and bottoms and spread one tablespoon of spicy apple cilantro spread on each side. Drain the fat from the duck confit and discard or save but try to get the bulk of it off of the duck meat. On each sandwich bottom place approximately one cup of duck confit followed by ¼ cup of the carrots, then four to six slices of combined apples, slices of red bell pepper and red radish and top with sprigs of cilantro.
 
 
 

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