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

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Wisconsin Cheese


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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 quart duck fat or salad oil

Barbecue Sauce:

3 cups chili sauce

1 teaspoon ground black pepper

1 teaspoon ground ginger

1 teaspoon dry mustard

1 teaspoon granulated garlic

1 teaspoon chili powder

1/4 cup liquid smoke

1 1/2 cup apple cider vinegar

3 tablespoons brown sugar

1 1/2 cup coffee

1/2 cup Lea & Perrins sauce

1 teaspoon 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 tablespoon brown sugar

1 each JalapeƱo, seeded and chopped fine

Kosher salt and pepper, to taste

Wisconsin Cheddar Biscuits:

4 cups all purpose flour

2 1/2 tablespoons baking powder

2 tablespoons granulated sugar

2 tablespoons salt

1/2 pound Wisconsin Sweet Butter, cut into small pieces

1 1/2 cups Buttermilk, chilled

4 ounces Wisconsin Medium Cheddar Cheese, shredded

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