5-Spice Duck Confit and Sriracha Slaw Rolls
- 3 duck legs
- 6 teaspoons Chinese 5-spice
- 3 teaspoons kosher salt
- 5 cloves garlic, peeled
- 1/2 cup water
- 1 cup red cabbage, shredded
- 3/4 cup carrot, shredded
- 1 tablespoon cilantro, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha chili sauce
- 1 teaspoon rice wine vinegar
- 8 Udi’s Classic French Dinner Rolls
- Hoisin sauce
- 1 cucumber, thinly sliced
- Preheat oven to 250°F.
- Season each duck leg with 2 teaspoons of 5-spice and 1 teaspoon of salt. Place duck legs, skin side down, in a roasting pan with garlic and water. Cover tightly with foil and place in the oven. Braise for 2 1/2 hours. Flip the duck legs over, cover, and continue cooking for another 2 hours.
- Increase oven temperature to 450°F. Transfer duck legs to a baking sheet, skin side up, and cook until skin is crisp, about 20 minutes. Remove meat from bones and slice.
- While the duck is crisping, combine cabbage, carrot, and cilantro in a large bowl. In another bowl, stir to combine mayonnaise, sriracha, and vinegar. Pour onto cabbage and stir until all ingredients are combined.
- Bake rolls according to package instructions. With a knife, slice the rolls being careful not to slice completely through. Spread a teaspoon of hoisin sauce into each roll. Stuff with duck, a few cucumber slices, and a large spoonful of slaw. Serve.
- Make-Ahead Notes: Make duck confit ahead of time without crisping and store in the refrigerator until ready to serve. 30 minutes before serving remove the duck and follow the crisping instructions.