Many usually think of duck confit as being a warm, rich, wintry dish, but in this dish, duck takes a vibrant early summer twist with the addition of fresh local rhubarb and a zippy dill slaw.  Once the slaw marinates, this is a quick dish to pull together, and will add a gourmet feel to your next barbecue or potluck!


Ingredientspulled duck2

For the duck

10-15 stalks of rhubarb, chopped

2 tablespoons water

4 tablespoons brown sugar

1 teaspoon sriracha

2 packages Brome Lake duck leg confit

1/4 teaspoon Chinese Five Spice

Salt and pepper to taste

For the slaw

1/2 of a small red cabbage (or about 2 cups), shredded

1 tablespoon fresh dill, chopped finely

1/2 cup white wine vinegar

2 teaspoons sugar

1 teaspoon salt

24 Carrots Burger Buns



At least two hours before you are ready to eat, stir together the ingredients for the slaw.  Set aside to marinate.

Place the chopped rhubarb, water, brown sugar and sriracha in a large skillet.  Simmer over low heat until the rhubarb has broken down.  Remove the meat from the duck legs and place it in the skillet with the rhubarb.  Using two forks, shred the meat and mix it into the rhubarb.  Add the five spice, salt and pepper, and sauté until the meat begins to brown a little.

Serve the pulled duck on a 24 Carrots Burger Bun topped with the slaw.  We preferred to toast and butter our bun:  you may as well.


Jessie is a writer, food lover and women’s wellness practitioner. She owns the Halifax-based Nalumana Women’s Wellness, and writes about all things food, wellness, parenting and adventure for a variety of publications, including her own blog, Purple House Cafe.