Paleo Duck Confit Sliders
4 KOL Foods pastured, organic-fed, duck legs quarters (each leg makes three sliders)
A little oil
Pat skin of the duck dry with a paper towel.
Use a pin or sharp knife to pierce the skin of the duck.
Sprinkle generously with salt.
Place the duck in a deep casserole dish or cast iron skillet. Don’t let it overlap too much.
Allow the duck to become room temperature by letting it sit out for 20 minutes.
Put in the oven at 275 degrees (do not pre-heat the oven, you want the duck to warm with the oven) for two hours, then raise the temperature to 375 degrees and cook for a final 15 minutes.
Remove from the oven, separate the duck fat so you can use it to fry the sweet potatoes.
Allow to cool while you make the sweet potatoes and shred for your sliders.
Tangy Red Cabbage Slaw
Half a head of red cabbage, finely chopped
1 carrots, peeled and grated
1/4 cup of apple cider vinegar (this is a staple in my kitchen)
1 tablespoon of local honey (optional – skip for Whole 30)
2 teaspoons Dijon mustard
1 pinch of cayenne pepper
Salt to taste
1/4 cup of extra virgin olive oil
Finley chop the cabbage and mix with the shredded carrot.
Combine the remaining ingredients in a mason jar and shake well. Store in the fridge until ready to serve.
Sweet Potato Medallions
4 large sweet potatoes
Slice the sweet potato into quarter to half inch slices.
Heat the duck fat to a medium-high heat.
Fry the sweet potatoes for three minutes on each side.
Set on a piece of paper towel to absorb excess oil.