Barbecued Duck Confit Sandwich With Cilantro Cole Slaw And Five Year Cheddar Biscuits

I recommend this

I don't recommend this

Details

37 Ingredients

• Duck:
• 12 each duck legs
• 1/8 cup kosher salt
• 6 each garlic cloves, peeled
• 2 each Granny Smith apples, cut into wedges, seeds removed
• 6 each shallots, peeled
• 3-4 sprigs fresh thyme
• 1 qtduck fat or salad oil
• Barbecue Sauce:
• 3 cups chili sauce
• 1 tsp ground black pepper
• 1 tsp ground ginger
• 1 tsp dry mustard
• 1 tsp granulated garlic
• 1 tsp chili powder
• 1/4 cup liquid smoke
• 1 1/2 cup apple cider vinegar
• 3 Tbsps brown sugar
• 1 1/2 cup coffee
• 1/2 cup Lea & Perrins sauce
• 1 tsp salt
• Cilantro Cole Slaw:
• 3 cups cabbage, shredded
• 3/4 cup mayonnaise
• 1 each lemon, squeezed for juice
• 1/4 cup fresh cilantro, chopped
• 1 Tbsp brown sugar
• 1 each Jalapeño, seeded and chopped fine
• Kosher salt and pepper, to taste
• Wisconsin Cheddar Biscuits:
• 4 cups all purpose flour
• 2 1/2 Tbsps baking powder
• 2 Tbsps granulated sugar
• 2 Tbsps salt
• 1/2 lb Wisconsin Sweet Butter, cut into small pieces
• 1 1/2 cups Buttermilk, chilled
• 4 ozs Wisconsin Medium Cheddar Cheese, shredded