- 10
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Ingredients
- 10-12 SERVINGS
- • 6 duck legs confit
- • 1 tomato, diced
- • 1 bunch scallions, chopped
- • 1 tablespoon soy sauce
- • 1 tablespoon sesame seeds
- • 1 tablespoon rice vinegar
- • 2 tablespoons D’Artagnan duck fat
- • 2 tablespoons sesame oil fresh ground pepper to taste
- • Fresh ground pepper to taste
Preparation
Step 1
1. Remove skin from duck legs.
2. Shred meat off the bone.
3. In a mixing bowl, mix duck meat and rest of ingredients.
Variations
• Serve as is or warmed with a tossed green salad.
• Reheat slowly in skillet & serve with potatoes sauteed in duck fat with garlic and parsley.
• Fill pre-cooked mini pastry cups with the deboned meat, heat and serve as hors d’oeuvres.
• Roll in spring roll or wonton wrappers.
• Use as ravioli filling, or serve on your favorite pasta.
• Roll in tortillas for duck burritos.