I remember learning about confit—a method of slow-cooking in fat traditionally used for preserving meat. It sounded tedious and stressful, but in my experience, it’s anything but. Confit duck is rich, tender, and deeply flavourful, and I’ve loved playing around with it in different recipes. This sandwich is one of my favourites—surprisingly fuss-free, super satisfying, and packed with flavour.

Ingredients

For the confit duck (homemade):

• 2 duck legs

• 1 tablespoon salt

• 1 teaspoon black pepper

• 2 garlic cloves, smashed

• A few sprigs of thyme or rosemary

• Enough duck fat or olive oil to submerge the legs

Alternatively, you can use store-bought confit duck legs.

For the pickled onion:

• 1/2 medium red onion, finely sliced

• 60ml white wine vinegar

• 1/2 teaspoon granulated sugar

• 1/4 teaspoon salt

• A pinch of black peppercorn

• A pinch of chilli flakes (optional)

For the sandwich:

• 1 small ciabatta loaf (cut into two sandwiches)

• 13g dark brown sugar (about 1 tablespoon)

• 2 garlic cloves, minced

• 1 small habanero finely chopped (remove seeds for less heat)

• 45g mayonnaise (about 3 tablespoon)

• 6g smoked paprika (about 1 tablespoon)

• 10g honey (about 1/2 tablespoon)

• 2 slices aged cheddar (or cheese of choice)

• 15g salted butter

Directions

To confit the duck (if not using pre-made):

1. Dry cure: The night before, season the duck legs with salt, pepper, garlic, and herbs. Cover and refrigerate overnight.

2. Slow cook: Rinse off excess salt and pat dry. Submerge duck legs in duck fat or olive oil in a baking dish. Cover with foil and bake at your oven’s lowest temperature (mine is 160°C) for 2.5–3 hours, until meat is tender and easily pulls from the bone.

3. Cool: Allow to cool in the fat. You can store in the fridge, submerged in fat, for up to a week.

To crisp confit duck:

1. Preheat oven to 200°C.

2. Heat a skillet over medium heat. Place duck legs skin-side down to crisp the skin for 3–4 minutes.

3. Transfer to a roasting pan and roast skin-side up for 20–25 minutes, until golden and crispy.

4. Remove from oven and shred while warm, discarding bones.

To quick-pickle the onion:

1. In a small bowl, mix vinegar, sugar, salt and spices.

2. Add finely sliced onion and toss to coat.

3. Place in the fridge while you prepare everything else. Store leftovers in the fridge for up to a week.

To make the sauces:

1. Chilli mayo: In a bowl, mix mayo, smoked paprika, and honey.

2. Sweet and spicy chilli sauce: In a small saucepan, combine brown sugar, minced garlic, and chopped habanero. Add 2–3 tablespoons of water and bring to a gentle boil. Simmer for 3–5 minutes until slightly syrupy.

To assemble the sandwich:

1. Slice the ciabatta loaf in half horizontally, then toast in the oven for 5–7 minutes until golden.

2. Spread a little butter on both sides, then slather on the chilli mayo.

3. Toss the shredded duck in the sweet and spicy chilli sauce, then pile onto the bottom half of the ciabatta.

4. Top with pickled onion, a slice of cheddar, and the top half of the bread.

Serve with sweet potato fries, normal fries, salad or whatever you want!

This sandwich is a true gem and worth a try if you have some duck legs you need to use. If you make it, I’d love to know how it goes. Send me a message or tag me if you post! I always want to see your versions.

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