Shredded Duck Confit Torta
Total Time
4 hours
4 hours
Prep Time
10 minutes
10 minutes
Serving Size
1 sandwich
1 sandwich
INGREDIENTS
- 4 duck Legs
- 1 (12 oz) jar of duck fat
- Olive oil
- 1⁄4 cup brown sugar
- 3 oz + 1⁄2 tablespoon Tabañero Spicy Agave hot sauce, divided
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon mayonnaise
- 1 bolillo roll or torta bun, toasted
- 1 cup romaine hearts, shredded
- 1 avocado, sliced
- 1⁄4 cup cilantro, chopped
QUICK PICKLED RED ONIONS
- 1⁄2 cup red onion, sliced
- 1⁄2 cup red wine vinegar
- 1 tablespoon sugar
- 1⁄2 cup warm water
INSTRUCTIONS
1. PICKLE the onions. Combine the sliced onions, red wine vinegar, sugar and water in a bowl and soak for 30 minutes.
2. PREHEAT your oven to 350oF.
3. PLACE the duck legs in a stock pot and cover with the duck fat. If needed, add olive oil until the legs are completely covered.
4. BRING the pot to a simmer, cover with foil, and cook it in the oven until the duck is tender, approximately 2 to 3 hours.
5. CHILL the duck in the fat until cool. Remove the legs and shred the meat into a mixing bowl, discarding the bones and reserving the duck fat.
6. SEASON the meat with the brown sugar, 3 oz of Tabañero Spicy Agave hot sauce, oregano, garlic powder, cumin and coriander, and mix well.
7. USE the reserved duck fat to sear the shredded duck on a skillet or plancha until it’s crispy. Season to taste with salt and pepper.
8. COMBINE the remaining Tabañero Spicy Agave hot sauce and the mayonnaise in a small bowl, then spread it on the toasted buns.
9. PLACE the seared duck on the bun and top with pickled onions, avocado, shredded romaine and cilantro.
2. PREHEAT your oven to 350oF.
3. PLACE the duck legs in a stock pot and cover with the duck fat. If needed, add olive oil until the legs are completely covered.
4. BRING the pot to a simmer, cover with foil, and cook it in the oven until the duck is tender, approximately 2 to 3 hours.
5. CHILL the duck in the fat until cool. Remove the legs and shred the meat into a mixing bowl, discarding the bones and reserving the duck fat.
6. SEASON the meat with the brown sugar, 3 oz of Tabañero Spicy Agave hot sauce, oregano, garlic powder, cumin and coriander, and mix well.
7. USE the reserved duck fat to sear the shredded duck on a skillet or plancha until it’s crispy. Season to taste with salt and pepper.
8. COMBINE the remaining Tabañero Spicy Agave hot sauce and the mayonnaise in a small bowl, then spread it on the toasted buns.
9. PLACE the seared duck on the bun and top with pickled onions, avocado, shredded romaine and cilantro.