National Culinary Review

PULLED DUCK SANDWICH WITH DRIED FIG RELISH Duane Nutter, Chef / One Flew South / Atlanta 1 SERVING

2 cups quartered dried figs
2 cups water
1 red pepper, diced
1 cup peanuts, toasted, rough chop
2 shallots, diced
¼ bunch cilantro
2 T. honey
2 oranges, zest and juice
12 Maple Leaf Farms duck legs
3 cups kosher salt
3 cups brown sugar
6 garlic cloves (crushed with back of knife)
4 inch piece ginger
3 bay leaves
¼ bunch thyme
1 T. black pepper
1 T. Worcestershire sauce
2-3 quarts duck fat (depends on pot size)
1 T. hoisin sauce
1 t. pickled ginger
1 T. green onion (¼ inch cut)
2 oz. chicken stock
Juice of ½ lemon
1 t. Curry Mustard (recipe follows)
1 kaiser roll, toasted

1. Put figs in water (just enough to cover); bring to a simmer. Cook until water is evaporated. Cool figs for 15 minutes. Put in mixing bowl with red pepper, peanuts, shallots, cilantro, honey and orange zest and juice; mix well. Set aside.

2. Trim excess fat from duck legs. Combine salt and brown sugar; season legs liberally. Rough chop garlic, ginger, bay leaves and thyme; in small bowl, toss with pepper and Worcestershire sauce. Rub on legs, especially flesh side. Cover; refrigerate overnight.

3. Bring duck to room temperature. Bring duck fat up to temperature on stove. When fat is ready, add legs. On low heat, slowly bring up fat until single bubble forms. Cover; put in 190-200°F oven for about 5 hours, or until fork tender (fat will be clear). When duck is cool pull meat from bones (discard bones).

4. To assemble: Put 3 oz. pulled duck meat, hoisin sauce, pickled ginger, green onion, chicken stock and lemon juice in medium saucepan over medium heat. When warm, place on bottom half of kaiser roll. Spread curry mustard on roll top; put fig relish on top of duck meat. Serve immediately.

CURRY MUSTARD
½ cup whole-grain mustard
1 cup mayonnaise
2 T. curry powder
Juice of 1 lemon
Salt and pepper, to taste

METHOD: In bowl, mix mustard, mayonnaise, curry powder, lemon juice and salt and pepper; stir.

GOURMET BUFFALO BURGER WITH WINE ONIONS

24 SERVINGS

6 T. olive oil

3 lbs. ( 4 large) onions, thinly sliced

1½ cups full-bodied dry white wine

2 T. fresh thyme, leaves only

12 lbs. ground buffalo

2 T. salt

2 T. medium grind pepper

1½ cups mayonnaise

2 T. minced chipotle peppers in adobo sauce

1½ lbs. white goat cheddar or Wisconsin cheddar cheese, diced

24 large seeded buns, toasted

1. Heat oil in saute pan. Add onions; saute gently until sweet and caramelized. Deglaze pan with wine; simmer until liquid is reduced to a glaze on onions. Mix in thyme.

2. Combine meat with salt and pepper. Pat into 24 (½ lb.) patties. Put on grill over medium-high heat. Grill to desired temperature.

3. Mix mayonnaise with chipotle peppers.

4. To serve: Portion ¼ cup cheese onto center of each burger during last moments of grilling. Spread 1 T. chipotle mayonnaise on bottom of each toasted bun. Place burger on bun; top with onions.

Recipe is courtesy of the National Onion Association.

THAI-STYLE PULLED DUCK SLIDERS Greg Reggio, Chef / Taste Buds Management New Orleans 10 SLIDERS

½ cup soy sauce
2 T. + 1 cup peanut oil
½ t. + 2 T. toasted sesame oil
½ cup molasses
1 T. fresh ginger
2 T. fresh garlic
1 Serrano pepper
1 lb. Maple Leaf Farms pulled duck meat
½ cup Thai sauce
1 cup white distilled vinegar
1 cup granulated sugar
2 T. fish sauce
2 T. red curry paste
2 T. Dijon mustard
¼ cup puréed roasted garlic
Corn oil, as needed
2 T. hoisin sauce
10 slider buns, buttered, toasted
10 t. (1/8 inch) basil ribbons
10 t. (1/16 inch) shredded cabbage ribbons
10 (¼ inch thick) slices peeled cucumber
2½ t. sesame seeds

1. Combine soy sauce, 2 T. peanut oil, ½ t. toasted sesame oil, molasses, ginger, fresh garlic and Serrano pepper; blend in food processor.

2. Put duck meat in mixing bowl. Pull apart large chunks (should be 1 x 2 or 3 inches). Add Thai sauce; coat each piece of duck meat.

3. Put vinegar, sugar, fish sauce, red curry paste, 2 T. toasted sesame oil, mustard and roasted garlic in mixing bowl; whisk until sugar dissolves. Slowly add 1 cup peanut oil in thin stream, using stick blender to emulsify dressing.

4. Put corn oil and marinated duck meat in skillet; cook about 1 minute, or until meat is hot and begins to brown. Remove from heat. Add hoisin sauce; toss to coat meat.