Duck Confit Panino Recipe
Loading Video...
Recipe courtesy of Rob Evans

Duck Confit Panino with Grilled Napa Cabbage Slaw, Pickled Jalapeno and Spicy Mayo

Getting reviews...
  • Level: Intermediate
  • Total: 13 hr 25 min
  • Prep: 40 min
  • Inactive: 2 hr 30 min
  • Cook: 10 hr 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Duck Confit and Duck Rillettes:

Spicy Mayo:

Grilled Napa Cabbage Slaw:

Duck Confit Panino:

Directions

  1. For the duck confit and duck rillettes: To make the confit, cover the duck legs with the salt, pepper and thyme sprigs and let sit in the refrigerator for 2 hours. 
  2. Preheat the oven to 200 degrees F. 
  3. Rinse the legs with cold water, then pat dry. Heat the fuck fat to 250 degrees F in a large pot, and then turn off the heat and add the duck legs. Transfer to the oven and cook until the leg bone can be easily removed, 10 to 12 hours. 
  4. Let the legs rest in the fat for 30 minutes, and then remove the legs and pull the meat (you should have 12 to 15 ounces of meat). 
  5. To make the rillettes, place one-quarter of the duck meat while it's still warm into the food processor. Add some warm duck fat (about 1/4 cup) and pulse to a rough paste. Season with salt.
  6. For the spicy mayo: Combine the chile paste, lime juice, vinegar, mustard and egg in a blender and puree on medium speed. Add the vegetable oil slowly until smooth. Season with salt and chill until ready to use.
  7. For the napa cabbage slaw: Preheat your grill to high heat. Combine 2 cups water with the sugar, vinegar and mirin in a saucepan and bring to a simmer to create a pickling liquid. Turn off the heat and let cool. Brush the cut side of the cabbage with some vegetable oil, and then grill the cabbage until it has dark grill marks, about 3 minutes. Thinly slice the cabbage crosswise and add to the cold pickling liquid with the jalapenos and carrots. Let sit for at least 1 hour or up to 1 week in the refrigerator.
  8. For the panino: Preheat a panini press to medium-high heat. Spread about 2 tablespoons of the duck rillettes onto the bottom halves of the ciabatta. Portion the pulled meat into 4 equal portions and place on top of the rillettes. Top with a good pinch of napa cabbage slaw, sliced cucumbers, basil and cilantro. Drizzle with the sweet soy and spicy mayo and finish by topping with the other half of the ciabatta. Brush the outsides of the sandwich with duck fat and press on the Panini grill until warm and toasty. 

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …