Barbecued Pulled Duck Sandwiches

By LeeBoruchow

Ingredients

• 4 Duck Leg Confit, skin discarded, meat shredded off the bone (about 2 cups)
• 1/2 cup beer
• 4 soft kaiser rolls
• 1 cup peeled tomatoes
• 1/2 cup onion, chopped
• 1 clove garlic, smashed
• 4 to 8 dill pickles, sliced
• 1/4 cup organic raw apple cider vinegar
• 1/2 tbsp Creole mustard
• 1/2 tbsp Worcestershire sauce
• 1/4 cup brown sugar
• 1 tsp sweet smoked Spanish paprika
• 1 tsp ground chipotle pepper
• 1 tsp salt

Details

Servings 4
Adapted from dartagnan.scene7.com

Preparation

Step 1

To make the sauce: Combine tomatoes, onion, garlic, salt, brown sugar, apple cider vinegar, paprika, Creole mustard, Worcestershire, and chipotle pepper in a small non-reactive saucepan, uncovered, over high heat. Bring to a boil, then reduce heat to medium-low. Simmer for 2 hours, stirring occasionally. Transfer the sauce to a blender and purée. Return the sauce to the pan. Simmer, uncovered, for at least 45 minutes and up to 1 hour until reduced and thickened.

Combine the meat, 1 cup of the prepared sauce, and beer in a large pot and cook over medium heat until the sauce is reduced. Spoon onto rolls, top with pickles, and serve.