Main Dish

Mighty Pulled Duck Confit Sliders

Lauterbach Cellars

3420 Woolsey Road
Windsor, CA 95492

  • RECIPE YEAR: 2015
  • RECIPE BY: Laurel's Catering - Chef Matt McNally
  • YIELD: Serves 4
  • PAIRS WELL WITH: Lauterbach

Duck and Pinot Noir are a perfect pairing. Duck is rich, so it's good to serve a wine with some acidity and freshness. It also works well with fruit, such as plums and cherries, hence fruity reds like Pinot are a great match. You can prepare the duck confit ahead of time or purchase it already made at specialty stores. If you make it from scratch, you'll have some legs left over for another use.

Duck Confit

  • 3 tablespoons kosher salt
  • 4 garlic cloves, smashed
  • 1 shallot, sliced
  • 6 fresh thyme sprigs
  • 8 duck legs
  • Coarsely ground pepper, to taste
  • About 4 cups duck fat
  • Pinch of sea salt
To make the duck confit, sprinkle 1 tablespoon of the kosher salt in the bottom of a dish or plastic container large enough to hold the duck legs in a single layer. Evenly scatter half each of the garlic, shallot and thyme in the dish. Arrange the duck legs, skin side up, over the salt mixture, then sprinkle with the remaining 2 tablespoons kosher salt and the remaining garlic, shallot and thyme, plus a little pepper. Cover and refrigerate for 1 to 2 days.

Preheat the oven to 225°F. 

In a small saucepan, melt the duck fat. Remove the duck legs from the dish and brush off the salt and other seasonings. Arrange the duck legs in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the pieces should be covered with fat) and transfer to the oven. Cook the confit slowly at a very slow simmer (just an occasional bubble) until the duck is tender and can be easily pulled from the bone, 2 to 3 hours. Remove the confit from the oven. Cool and store the duck in the fat. The confit will keep in the refrigerator for several weeks. 

You will need 2 duck legs confit for the sliders: Place the 2 legs in a fry pan, set over low heat and warm them gently. Once softened, pull the meat off the bones in chunks. Discard the bones. Using 2 forks, pull and tear the duck meat into stringy pieces. Sprinkle the meat with a pinch of sea salt, cover and keep warm.

Plum-Cherry Chutney

  • 8 plums (preferably from Lauterbach trees), pitted and coarsely chopped (about 1 1/2 pounds)
  • 1 medium red onion, coarsely chopped (about 6 ounces)
  • 3/4 cup packed light brown sugar
  • 1/3 cup dried cherries
  • 1/4 cup cider vinegar
  • 2 large garlic cloves, sliced paper-thin
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon kosher salt
To make the plum-cherry chutney, wash six 4-ounce jelly jars, lids (with sealing compound) and bands in hot soapy water and rinse well. Dry the lids and bands and set aside. 

Place the jars in a boiling water canner or in a 15- to 20-quart pot fitted with a canning rack and a lid. Fill the pot with water and bring to a boil over medium-high heat. Boil for 10 minutes, then turn off the heat. Keep the jars in the hot water until ready to use, removing one at a time as needed.

In a saucepan over medium heat, combine the plums, onion, brown sugar, dried cherries, vinegar, garlic, mustard seeds and salt and bring to a boil. Cook, stirring occasionally, until the mixture is reduced by one-third, about 30 minutes. Continue cooking, stirring frequently to prevent burning, until the chutney is syrupy, about 10 minutes more.

When the chutney is ready, remove the jars from the hot water with a jar lifter, letting the excess water drip off. Return the water in the pot to a simmer (about 180°F) for processing the packed jars.

Remove the chutney from the heat and fill the sterilized jars, leaving a 1/2-inch headspace. To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the chutney while rotating the jar; repeat 2 or 3 times for each jar.

To process the packed jars, wipe the rim and threads of each jar with a clean, damp towel. Place the lids on the jars, checking that the sealing compound is centered. Fit the jars with bands and tighten just until resistance is met.

Check that the water in the pot is at a simmer (about 180°F), and set the jars in the canning rack. (The jars must be covered by 1 to 2 inches of water. Add more boiling water as necessary.) Cover the pot with a tight-fitting lid and bring to a rolling boil over medium-high heat. Process the jars for 10 minutes at a gentle but steady rolling boil. (Begin calculating the processing time once the water reaches a rolling boil. Check occasionally that the water remains at a steady boil.)

Once processed, remove the jars with the jar lifter and set upright, 1 to 2 inches apart, on a dry towel. Do not retighten the bands. Let cool for at least 12 hours.

After the jars have cooled, check for a seal by pressing the center of each lid. If the center is concave and does not flex, remove the band and try to lift off the lid with your fingertips (don’t pull too hard). If you cannot lift the lid, there is a good vacuum seal. If the lid pops off, your jar did not properly seal. Refrigerate the chutney and use within 2 months.

To store properly processed jars, wipe each lid and jar with a clean, damp cloth (the bands don’t need to stay on for storage), label the jars and store in a cool, dry, dark place. Unopened jars can be kept up to 1 year when stored properly. Once opened, refrigerate the chutney and use within 2 months.

Cabbage and Fennel Slaw

  • 1/2 cup fresh orange juice
  • 3 tablespoons fresh lemon juice
  • 1/4 cup vegetable oil
  • 10 to 20 drops bitters
  • 1 teaspoon honey
  • 2 cups thinly sliced green or red cabbage
  • 1/4 cup thinly sliced fennel
  • 1 jalapeño pepper, seeded and minced (optional)
To make the slaw, in a small bowl, whisk together the orange juice, lemon juice, vegetable oil, bitters and honey until well blended. In a medium bowl, toss together the cabbage, fennel and jalapeño, then add the vinaigrette and toss again. Refrigerate the slaw until ready to use.


  • 2 to 4 slider rolls


To serve, warm the slider rolls in a toaster oven. On the bottom of each roll, stack 1/4 cup duck meat, then 3 tablespoons plum-cherry chutney and a little less than 1/4 cup slaw. Cover with the top half of the roll and serve immediately. Enjoy with Lauterbach Pinot!

Lauterbach Cellars

3420 Woolsey Road
Windsor, CA 95492