Pulled Duck Leg Sandwiches

Here is our second meal from our little roast duck of Monday. This one is more lunch oriented, rather than dinner, but one does eat lunch, after all.  Serve with salad or cole slaw, and pickles if you are so inclined, but the sauce is pretty distinct and we didn't think they would quite go. In retrospect, I think a couple of slices of fried onions would have been the ideal finishing touch.

2 servings
20 minutes prep time,
   always assuming you have already roasted your duck

the meat from 2 roasted duck legs

1 medium shallot
1 large clove of garlic
2 teaspoons finely grated fresh ginger
1 teaspoon duck fat
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 tablespoon honey
2 tablespoons water
1/4 teaspoon hot paprika
2 good sandwich buns

Pull the meat from your roasted duck legs and shred it. Recipes always say with forks, but I'm here to tell you that a cold roasted duck leg is a ... firm roasted duck leg. Start with your hands, and have a good little sharp knife standing by.

Peel and mince the garlic and the shallot. Peel and grate or mince the ginger.

Heat the duck fat in a heavy-bottomed but not too large pot, and cook the shallot and garlic in it until softened and slightly browned. Add the ginger, then add the shredded duck and all the rest of the ingredients, (except the buns, strangely enough).

Heat the duck in its sauce over medium heat, stirring regularly and keeping the lid on between times, until the duck is hot through and the sauce at least partially absorbed by the duck. Meanwhile, slice and toast your buns and put them on plates. Top them with the duck, lifting it out of the pan with a slotted spoon and discarding excess sauce. I mean, you can put the sauce on the sandwich if you want, but it will definitely make the bun quite soggy.