6 duck legs
1 cup kosher salt
1/8 cup fresh coarse ground black pepper
5 fresh sprigs thyme
6 cups rendered duck fat
2 tablespoons Thai chile paste
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 teaspoon Dion mustard
1 soft-poached egg
1 cup vegetable oil
1/2 cup sugar
1/2 cup rice wine vinegar
1/4 cup mirin (Japanese cooking wine)
1 head napa cabbage, halved lengthwise
Vegetable oil, for brushing
6 jalapenos, thinly sliced
1 carrot, grated
4 ciabatta rolls, halved
1 cucumber, thinly sliced
10 fresh basil leaves
10 fresh cilantro leaves
1 tablespoon sweet soy sauce
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