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

Ratings

Serving Size {4 servings}

Ingredients


Sandwich:
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

Directions

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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.


Plating:
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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