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Brome Lake pulled duck confit bbq sandwich

  • Preparation : 20 minutes
  • Cooking : 90 minutes
  • Portions : 4


  • 4 (approx. 710 g) skinless Brome Lake duck breasts, patted dry
  • 2 – 300g containers of Brome Lake Ducks rendered duck fat
  • 150 ml (5/8 cup) (more or less to taste) semi-sweet smoky BBQ sauce of your choice*
  • 3 cups colourful coleslaw mix
  • 1 cup green apple, peeled, cored and finely grated
  • 1½ tbsp fresh lime juice
  • ½ cup homemade or high quality mayonnaise
  • Hot sauce (Sriracha) to taste
  • 2 Ciabatta or Kaiser buns or 2 milk rolls**, cut in half
  • 8 slices of sliced smoked Brome Lake Duck breast


  1. Quick method of making duck breast preserved in fat: Melt the fat in a medium saucepan over low heat. Add 8g or 1½ tsp. of fine salt. Mix until completely dissolved. Place the duck breasts in the fat, making sure that the breasts are completely submerged in the fat. Cook over very low heat for 1-1.5 hr. or until the meat comes apart easily. Remove breasts from the fat and place in a container. Filter the fat and refrigerate. The fat may be saved for future use.

  2. In the meantime, mix the cabbage, apple, lime juice, mayonnaise, coriander and hot sauce. Season with salt and ground black pepper. Set aside. In a bowl, coarsely shred the hot meat using two forks. Pepper generously and add the BBQ sauce. Combine and set aside. Divide the meat into 6 equal portions and set aside. Use 4 portions for this recipe. Save the extras in the refrigerator.

  3. Heat the meat in a frying pan until it gets a little colour. Keep warm. Cook the smoked duck slices. Drain and set aside. Slice the bread and grill in the smoked duck breast fat. Assemble sandwiches by placing 2 slices of cooked smoked duck breast on each bun. Divide the pulled sautéed duck meat and creamy coleslaw, and place on the buns. Close buns using a wooden toothpick.

  4. Serve immediately with chips or fries cooked in the duck fat, and your choice of marinated vegetables.

The quantity of preserved meat yields 6 good sized portions.
*Use a quality BBQ sauce that is not too sweet. A non-traditional confit confection method made with a half duck breast.
Allow the fat to cool.Discard the salty gelatinous layer on the bottom of the fat where the cooking water and cooking salt has migrated. Keep or freeze only the pure white duck fat.
**Milk rolls available from Mamie Clafouti, 1291 Avenue Van Horne, Outremont, Quebec (514) 750-7245 or 3660 rue st. Denis Montreal, Quebec (438) 380-5624


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