Jerk Confit of Maple Leaf Farms Duck Leg Sandwich with Garlic Mayonnaise and Cabbage Salad

Finalist 2015 Chef Recipe Contest, Chef Martin Rios, Restaurant Martin, Santa Fe, NM


Serving Size {4 servings}


1 lb Maple Leaf Farms Duck Confit (pulled)
4 Seeded Brioche Rolls

Garlic Mayonnaise:
1/2 cup Mayonnaise
1 Tbsp Roasted Garlic Purèe
1 Tbsp Dijon Mustard
1 tsp Lemon Juice
1 Tbsp Fresh Dill, chopped
1 Tbsp Fresh Tarragon, chopped
Salt and Pepper

Cabbage Salad:
1 cup White Cabbage, shredded
1 cup Red Cabbage, shredded
1 Carrot, peeled and shredded
1 oz Red Onion, thinly sliced
1/2 cup Beer
1 tsp Chipotle Chile in Adobo
2 Tbsp Apple Cider Vinegar
2 Tbsp Sugar
1 Tbsp Kosher Salt

Jerk Sauce:
1 Tbsp All-Spice, ground
1 tsp Garlic Cloves, chopped
2 Tbsp Brown Sugar
1 Tbsp Chipotle Chile Purèe
1 Tbsp Fresh Thyme, chopped
1 Scallion Rib, chopped
1/2 tsp Cinnamon
1/4 tsp Nutmeg
3 Tbsp Soy Sauce
2 oz Extra Virgin Olive Oil
1 Tbsp Lemon Juice
1 oz Molasses
1 oz Rum
Salt and Pepper to taste


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Garlic Mayonnaise:
In a small bowl combine all of the ingredients.

Cabbage Salad:
Combine all of the ingredients together and allow to marinate for four hours before serving.

Jerk Sauce:
Combine all of the ingredients and pour the mixture over the duck confit. Let the duck marinate for two hours. Heat a sautè pan to almost smoking and put the duck confit in it to sear -- this will take about five minutes. Keep the duck warm until ready to serve.

To serve, heat the rolls on a griddle and spread them with the mayonnaise. Spoon the confit over the rolls top with the cabbage salad.

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