Duck Mustard Wraps is served at Bong Su Restaurant & Lounge for $9. The recipe is for a serving size of eight as an appetizer and 2 as a main dish.
This is a 3-part recipe:
Wrap
Confit
Sauce
Confit Ingredients
4 duck legs
12 oz rendered duck fat (or olive oil as a substitute)
2 Tbsp salt
1 Tbsp ground black pepper
1 Tbsp Chinese five-spice
Confit Steal This Recipe® step-by-step Instructions
Note: The first four steps can be done up to 3 days in advance
1. Season the duck legs with the salt, pepper, and Chinese five-spice and allow to sit for two to three hours
2. In a small baking pan place the seasoned duck legs and the rendered duck fat making sure the legs are submerged
3. Place the legs in a preheated 300 degree oven for 3 hours or until the legs are "fall off the bone" tender
4. Take legs out of fat and allow them to cool
5. The day the wraps are to be made, pick the meat from the bone and shred it with a fork
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