Lunch: Duck Confit Sliders, Banh-Mi Style

This recipe includes superfoods such as:

Cinnamon

Health benefits of Duck Confit Sliders, Banh-Mi Style

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

Duck Confit
Rendered duck fat from 1 duck, at warm temperature, plus more fat ( chicken, duck, bacon, oil, etc.) as needed
4 duck legs and thighs
Salt
Pinch sugar
2 teaspoons whole coriander
1 teaspoon sweet smoked paprika
1 teaspoon ground cinnamon
2 teaspoons peppercorns
Quick Carrot Pickle
1/4 cup sugar
1 shallot, peeled and trimmed
1 clove garlic, peeled and trimmed
1 jalapeno
1 bay leaf
2 tablespoons salt
1 teaspoon coriander seeds
1 teaspoon peppercorns
1 cup white wine vinegar
1 cup water
2 carrots, peeled and julienned
Aioli
2 egg yolks
1 clove garlic, minced
Zest and juice of 2 limes
1/3 to 1/2 cup liquid duck fat
Hot sauce, to taste
Salt
Assembling
4 to 6 slider rolls
1 cup freshly picked cilantro leaves

Instructions

Preheat oven to 225 degrees F.
Season both sides of the duck with the salt, sugar, coriander, paprika, and cinnamon. Add the peppercorns and the seasoned duck to the rendered fat, making sure the duck is submerged. Cover the pan with foil and place and cook for about 4 to 6 hours, until fork tender.

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