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.


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