Pulled Duck Sandwich with Dried Fig Relish

Menu Part: 
Cuisine Type: 

Pulled Duck Sandwich with Dried Fig Relish
One Flew South Restaurant

Condiments and sauces are on the rise as a way to make a sandwich stand out from the crowd. At One Flew South, the kitchen adds two housemade preps—fig relish and curried mustard—to differentiate its pulled duck sandwich.


Fig relish
2 cups quartered dried figs
2 cups water
1 red pepper, diced
1 cup peanuts, toasted and roughly chopped
2 shallots, diced
1/4 bunch cilantro
2 tbsp. honey
2 oranges, zest and juice

Duck confit
12 duck legs
3 cups kosher salt
3 cups brown sugar
6 cloves garlic (crushed with back of knife)
4-inch piece of ginger
3 bay leaves
1/4 bunch of thyme
1 tbsp. black pepper
1 tbsp. Worcestershire sauce
2 to 3 quarts duck fat, depending on pot size

Curry mustard
1/2 cup whole-grain mustard
1 cup mayonnaise
2 tbsp. curry powder
Juice of 1 lemon
Salt and pepper, to taste

3 oz. pulled duck meat
1 tbsp. hoisin sauce
1 tsp. pickled ginger
1 tbsp. green onion, sliced into 1/4-in. pieces
2 oz. chicken stock           
1 tsp. curry mustard          
1 kaiser bun, toasted       
Juice of 1/2 lemon


  1. Place figs in water (just enough to cover) and bring to a simmer. Cook until water is evaporated. Cool figs for 15 minutes. Place in a mixing bowl; add remaining ingredients and mix well. Set aside.
  2. For duck confit: Trim off excess fat from legs. Combine salt and brown sugar; season legs liberally with salt mixture.
  3. Rough chop garlic, ginger, bay leaves and thyme on a cutting board; in small bowl toss with pepper and Worcestershire sauce. Rub mixture on legs, especially on flesh side. Cover and refrigerate overnight.
  4. Bring duck to room temperature. Bring fat up to temperature on stove; when fat is ready add legs. On very low heat, slowly bring up fat until you see a single bubble, then cover and place in a 190-200 F oven for about 5 hours or until fork tender.
  5. When duck is cool, pull meat from bones and discard bones. Pulled meat is now ready.
  6. For curry mustard: Mix all items in a bowl and stir.
  7. To assemble: Place pulled duck meat, hoisin sauce, pickled ginger, green onion, chicken stock and lemon juice in a medium saucepan over medium heat. When warm, place on bottom half of Kaiser bun.
  8. Spread curry mustard on top bun and place fig relish on top of duck meat. Serve immediately.

More From FoodService Director

Managing Your Business
management team

Last week’s NACUFS National Conference proved to be a treasure trove of management and staffing takeaways. Here are a few we noted at the annual event , held this year in Providence, R.I.

1. Make it scalable

When explaining something new to staff, instead of asking, “You got it?” or “You with me?” have employees rate how well they understand the new material on a scale of 1 to 10, said Ron Paul, a senior consulting partner for Partners in Leadership, during a session on building accountability in the workplace. People are likely to say yes even when they don’t fully grasp what you’...

Ideas and Innovation
song break

Once per month in a daily huddle, we dedicate a few minutes for the staff to sing a short song. The staff has responded so positively to this. They now bring costumes and other props. It's a few short minutes, but the payoff has been tremendous.

Photo courtesy of iStock

Ideas and Innovation
plastic straws

An item about the size of a pencil has become the latest target in foodservice operators’ sustainability plans. Though small, plastic straws are said to have a large impact on the environment, with Americans using approximately 500 million straws each day, according to a release from Chicago’s Shedd Aquarium, which temporarily ditched plastic straws as part of an Earth Day promotion this year.

In recent months, a growing number of eateries and cities across the United States have scrapped plastic straws. In July, Seattle enacted a ban on plastic straws and utensils, requiring...

Industry News & Opinion

Medford High School in Medford, Mass., is looking to add an orchard to its campus, Wicked Local reports.

The idea for the orchard was brought forth by students looking to help combat food insecurity. They are working with the school’s nutritionist to make the orchard a reality.

If planted, the orchard would be located inside the school’s courtyard and would grow fruits such as apples, paw paws, blueberries, peaches and plums. It would also include an outdoor classroom space.

The school committee signed off on the project last year; however, some administrators are...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code