Ingredients

4 Luv-a-Duck Confit Duck Legs
1⁄4 cup rice wine vinegar
2 tsp caster sugar
2 small carrots, finely shredded
1 Lebanese cucumber, halved and thinly sliced
4 Vietnamese-style white bread rolls
120g duck pate
1⁄3 cup mayonnaise
Fresh coriander, to taste
Fresh red chilli, sliced, optional

Method

1. Preheat oven to 190°C. Place duck legs into a baking paper lined dish and bake for 15 minutes or until heated through. Transfer duck legs to a preheated grill on high heat and grill for 5-8 minutes or until golden brown. Remove meat from bone using a fork and roughly shred. Discard bones and set aside meat to keep warm.
2. Combine vinegar and sugar in a medium bowl and stir until sugar dissolves. Add carrot and cucumber and allow to stand for 10 minutes.
3. Split rolls lengthwise and spread with pate and then mayonnaise. Top with pickled carrot and cucumber, warm duck, coriander and chilli.

LUV to Help You

Duck Fat: The Facts