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Categories:
duck legs kosher salt Bar Americain chicken stock red onion fresh ginger cloves anise cinnamon sticks fennel seeds black peppercorns mayonnaise mustard apple cider vinegar celery seeds celery salt cabbage carrot red onion kosher salt buns pickles apple cider vinegar garlic jalapeno chile sugar kosher salt fresh dill Kirby cucumbers
Viewed: 32 - Published at: 5 years agoIngredients
- 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)
Method
- To cook the duck, preheat the oven to 325F.
- Heat a grill pan over high heat.
- Season the duck legs with salt and pepper on both sides and brush with 3/4 cup of the barbecue sauce.
- Grill the legs until golden brown, 3 to 4 minutes on each side.
- 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.
- 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.
- Meanwhile, make the coleslaw.
- Whisk together the mayonnaise, mustard, vinegar, celery seeds, and celery salt in a large bowl.
- Add the cabbage, carrot, and onion, season with salt and pepper, and toss well to combine.
- Cover and refrigerate for at least 30 minutes and up to 4 hours before serving.
- Transfer the duck to a platter and tent loosely with foil.
- Skim off any fat from the liquid; then strain the liquid into a bowl.
- 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.
- Shred the duck into bite-sized pieces, add to the reduced sauce, and toss to combine.
- 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.
- Serve extra pickles on the side.
- 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.
- Remove from the heat, add the dill, and let cool to room temperature.
- Place the cucumbers in a small container with a lid, pour the vinegar solution over them, and stir to combine.
- Cover and refrigerate for at least 2 hours and up to 2 days before serving.
