Duck Baguette with Cherry Fig Jam
Ingredients
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1/4 tsp. Dried Thyme
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1/4 tsp. Kosher Salt
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1/4 tsp. Black Pepper
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1/2 cup White Vinegar
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1 Tbsp. Light Brown Sugar
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1 Bay Leaf
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5 Black Peppercorns
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1 pinch Kosher Salt
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1 pinch Dried Red Pepper Flakes
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1 Clove Garlic, sliced thinly
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1 Shallot, sliced thinly
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1/4 cup Dried Cherries
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5 Dried Figs (about 3 oz.), stemmed and cut into 1/4” pieces
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1 Tbsp. Granulated Sugar
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1 cup Red Wine
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3/4 cup Water
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1 Tbsp. Lemon Juice
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2 medium Yukon Gold Potatoes or other floury potato (about 10 oz.), cut into 1-1/2" to 2" chunks
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1 Demi-Baguette (about 12" long), cut horizontally and crosswise in half
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1/4 cup Arugula
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1/4 cup Gorgonzola Cheese, crumbled
Directions
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1
Pat the duck legs dry with a paper towel. Combine the thyme, salt and pepper and season the duck legs on both sides. Place the duck legs in an ovenproof skillet skin-side down and set them aside to rest for 30 minutes at room temperature.
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2
Preheat the oven 325 degrees F.
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3
On the stovetop on medium-high heat, cook the duck legs allowing the fat to render until it forms a shallow layer coating the bottom of the skillet, about 15-20 minutes. Turn the legs skin-side up, cover with foil and place in the oven to roast for 90 minutes until the legs are golden brown and fork tender. Once the legs have cooled to the touch, shred the duck meat. Reserve the rendered duck fat for the potatoes.
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4
While the duck is roasting, prepare the pickled shallots. Combine the white vinegar, brown sugar, bay leaf, black peppercorns, salt, red pepper flakes and garlic in a small saucepan and bring to a boil. Add the shallots and reduce to a simmer for 1 minute. Remove from heat and transfer to a glass container to cool.
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5
For the cherry fig jam, combine the cherries, figs, sugar, red wine, water and lemon juice in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Continue boiling, stirring occasionally, until most of the liquid has evaporated, about 15-20 minutes. Then transfer to a food processor and pulse until a spreadable consistency.
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6
Boil the potatoes for 5 minutes until just tender. Heat the reserved duck fat in a medium skillet on medium-high heat, and sauté the potatoes until they start to turn golden brown and become soft, about 5 to 7 minutes.
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7
To assemble the sandwiches, spread the cut sides of the baguettes with cherry fig jam. Top with shredded duck, pickled shallots, arugula and Gorgonzola. Serve with potatoes.
