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Duck Confit and Fig

Recipe Date:
February 1, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 1 1/2 cups Shredded Duck Confit (can be purchased a local specialty store)
  • 1 Cucumber
  • 5 Fresh Figs
  • 20 Fresh Curry Leaves
  • 1 tbsp Mustard Seeds
  • Olive Oil
  • Baguette

Slice the cucumber into thin rounds, using a mandoline if you have one. Mix with a few tablespoons of salt, then set aside for at about an hour. Rinse the cucumber slices, squeeze them dry as you can, and set aside.

Slice a baguette, and toast the slices is you like.

Splash a bit of oil into a pan, then add some mustard seeds, some curry leaves, and some of the shredded duck confit. Cook over medium-high heat, stirring constantly, until the mustard seeds start to pop, the curry leaves start to sizzle, and the duck is warmed through.

Slice the figs into 1/4" thick rounds. Put fig slices onto the baguette slices, then the duck confit with curry leaves and mustard seeds, then the cucumber slices. Garnish with an extra curry leaf.