Duck camp is no place for cute little sliders or a tablespoon of meat on a cracker, especially after a long day in the marsh. The beauty of this dish is that the time-consuming cooking component is done well in advance. Whole ducks or breast fillets are seasoned, slow-cooked, cooled, and shredded much like pulled pork.
- 3 to 4 whole ducks, split in half with backbones removed (or 6 to 8 duck breast fillets)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 3 tablespoons vegetable oil
- 1 medium onion, roughly chopped
- 1 tablespoon Italian seasoning
- 2 teaspoons crushed red pepper
- 6 cloves garlic, minced
- 1 cup dry red wine
- 1/2 cup red wine vinegar
- 2 cups beef stock or broth
- 6 sturdy sourdough or French rolls, split
- Pepperoncini, sliced
- Pickled hot or sweet peppers
- In a small bowl or bag, combine kosher salt, black pepper, garlic powder, and paprika. Liberally coat the duck with this mixture. Cover and refrigerate for at least 1 hour, but preferably for 6 or more hours.
- Heat the oil in a heavy-duty pot, such as a Dutch oven, over medium-high heat. Add the duck and brown evenly on all sides. Add the onion and cook for an additional 5 minutes. Mix in Italian seasoning, crushed red pepper, and garlic. Cook for 2 minutes. Add wine and stir to deglaze the bits stuck to the bottom of the pot. Add vinegar and beef stock. Bring to a boil. Reduce the heat to low, cover, and simmer for several hours until the meat pulls apart easily.
- Remove the duck from the pot and let cool completely. Once cooled, pull the meat off the bones or shred the breasts into bite-sized pieces. Strain the liquid from the pot and add it to the pulled meat.
- To serve, reheat the meat and liquid in a skillet or Dutch oven. Add the pepperoncini and peppers and bring to serving temperature. Spoon the mixture onto rolls.
Copyright: The Sporting Chef - www.sportingchef.com