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Recipe crafted by Chef Bobby Flay
Total Time 
4 hours
Prep Time 
10 minutes
Serving Size
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.
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