Confit duck, rocket, goat's cheese, mustard and caramelised red onion chutney
The Christmas leftover sarny is a sacred tradition, so I've opted for something a little different. And besides, you've all probably gobbled up all the delicious scraps by now.
2 duck legs (approx. 200g each)
15g rock salt
2 tsp black peppercorns
2 garlic cloves, crushed
1 bay leaf, finely chopped
1 tsp thyme, finely chopped
1 tsp rosemary, finely chopped
500g duck or goose fat, melted
60g French goat's cheese, crumbled
4 tbsp caramelised red onion chutney
A handful of wild rocket
4 brioche buns
Begin by laying the duck legs, skin side down, in a dish and scattering the salt, peppercorns, garlic, bay leaf, thyme and rosemary over them. Cover with cling film and leave to marinate overnight.
Remove the duck legs from the dish, rinse of the marinade and pat dry. Place the legs, skin side down in an oven-proof saucepan and pour over the melted duck (or goose) fat.
Gently heat the pan and bring the fat to a temperature of 85ºC. I tend to use a cooking thermometer to check this but you should be able to tell by sight as it's just below simmering point.
Pre-heat the oven to 100ºC and pop the pan in. Cook for about 3 hours. Once cooked, use a slotted spoon to remove the legs from the duck fat. Place them on a plate and cover with foil. You'll know they're cooked properly because the meat should almost be falling off the bone.
While the duck legs are resting, slice the brioche buns open and gather the rest of the ingredients. Spread a bit of mustard on the bottom half of each bun and chuntey on the top.
Shred the duck legs using a couple of forks and divide between the buns. Pile up the rest of the goodies as shown above.
Check back next Sunday for your weekly sandwich fix.
If you've got a sarny you'd like to share, why not drop me an email with your recipe to have it featured on the site.