Duck Confit Panino with Grilled Napa Cabbage Slaw, Pickled Jalapeno and Spicy Mayo

  • Recipe courtesy of Chef Rob Evans, Duckfat
Total Time:
13 hr 25 min
40 min
Inactive Prep:
2 hr 30 min
10 hr 15 min
4 servings


  • 6 duck legs
  • 1 cup kosher salt
  • 1/8 cup fresh coarse ground black pepper
  • 5 fresh sprigs thyme
  • 6 cups rendered duck fat
  • 2 tablespoons Thai chile paste
  • 1 tablespoon lime juice
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Dion mustard
  • 1 soft-poached egg
  • 1 cup vegetable oil
  • Kosher salt
  • 1/2 cup sugar
  • 1/2 cup rice wine vinegar
  • 1/4 cup mirin (Japanese cooking wine)
  • 1 head napa cabbage, halved lengthwise
  • Vegetable oil, for brushing
  • 6 jalapenos, thinly sliced
  • 1 carrot, grated
  • 4 ciabatta rolls, halved
  • 1 cucumber, thinly sliced
  • 10 fresh basil leaves
  • 10 fresh cilantro leaves
  • 1 tablespoon sweet soy sauce


For the duck confit and duck rillettes: To make the confit, cover the duck legs with the salt, pepper and thyme sprigs and let sit in the refrigerator for 2 hours.

Preheat the oven to 200 degrees F.

Rinse the legs with cold water, then pat dry. Heat the duck fat to 250 degrees F in a large pot, and then turn off the heat and add the duck legs. Transfer to the oven and cook until the leg bone can be easily removed, 10 to 12 hours.

Let the legs rest in the fat for 30 minutes, and then remove the legs and pull the meat (you should have 12 to 15 ounces of meat).

To make the rillettes, place one-quarter of the duck meat while it's still warm into the food processor. Add some warm duck fat (about 1/4 cup) and pulse to a rough paste. Season with salt.

For the spicy mayo: Combine the chile paste, lime juice, vinegar, mustard and egg in a blender and puree on medium speed. Add the vegetable oil slowly until smooth. Season with salt and chill until ready to use.

For the napa cabbage slaw: Preheat your grill to high heat. Combine 2 cups water with the sugar, vinegar and mirin in a saucepan and bring to a simmer to create a pickling liquid. Turn off the heat and let cool. Brush the cut side of the cabbage with some vegetable oil, and then grill the cabbage until it has dark grill marks, about 3 minutes. Thinly slice the cabbage crosswise and add to the cold pickling liquid with the jalapenos and carrots. Let sit for at least 1 hour or up to 1 week in the refrigerator.

For the panino: Preheat a panini press to medium-high heat. Spread about 2 tablespoons of the duck rillettes onto the bottom halves of the ciabatta. Portion the pulled meat into 4 equal portions and place on top of the rillettes. Top with a good pinch of napa cabbage slaw, sliced cucumbers, basil and cilantro. Drizzle with the sweet soy and spicy mayo and finish by topping with the other half of the ciabatta. Brush the outsides of the sandwich with duck fat and press on the Panini grill until warm and toasty.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.