Read the step-by-step instructions for Richard's dish inspired by the ducks he sees swimming around.

Pulled Duck Sandwich


3 legs duck confit
1/2 tablespoon Tamarind puree
1/2 Sambal
2 ounces mayo
Olive oil
Sourdough bread
Fig jam
Ginger root
White onion
Carrot, cut into ribbons
Radish, sliced
Cherries, sliced
1 tablespoon cilantro
1/2 mint
1 tablespoon basil
2 stalks scallion, sliced
1 teaspoon fish sauce
Juice of 1 lime


  1. Mix tamarind, sambal, and mayo
  2. Pull duck meat.
  3. Brush bread with olive oil.
  4. Coat duck meat in a mix of tamarind and fig jam.
  5. On grilled bread, spread mayo and duck meat.
  6. Mix Ginger root, white onion, carrot, radish, cucumber, and cherries.
  7. Top with herb salad tossed with lime and fish sauce and vegetable salad.
  8. Smoke with cherry wood.

Chef: Richard Blais, Top Chef: Chicago