2 different kinds of duck and pork. In a sandwich. In your mouth.

We just threw a huge New York Wine and Food Festival bash hosted by impossibly masculine celebrity chef Robert Irvine called Barbecue & the Blues. 16 NYC restaurants gave us their takes on BBQ, including Rogue & Canon, who slayed the crowd with their Duck, Duck, Pig Sandwich. Because we know you totally dominate your kitchen/kitchenette, we snagged the recipe for you


Beer BBQ Sauce:

  • 12 oz of your favorite porter or stout
  • 1 medium onion, diced medium
  • 2 cloves garlic, minced
  • 1 cup dark brown sugar
  • 1 cup molasses
  • 1 qt canned plum tomatoes
  • 2 cups ketchup
  • 1 cup apple cider vinegar
  • 2 tbsp spicy brown mustard
  • 1 tbsp Sriracha

Pork Rinds:

  • Fresh pork skin
  • Oil for frying

Duck Egg Gribiche:

  • 3 duck eggs
  • 3 tbsp whole grain mustard
  • 1 cup Hellman’s Mayonnaise
  • 2 tsp apple cider vinegar
  • 1 cup parsley, chopped
  • 1/2 cup fresh dill pickles, chopped fine
  • Salt and butcher black pepper to taste

Duck Sausage:

  • 250 g duck legs, cleaned and diced
  • 100 g duck fat
  • 400 g pork butt, diced small
  • 18 g salt
  • 1½ g Cure #1
  • 2 g black pepper
  • 2 g allspice
  • 2 g coriander
  • 1 g dried marjoram
  • 100 ml cold water

Necessary Equipment:

  • Meat grinder
  • Sausage stuffer
  • Hog casing (soaked in water overnight)
  • Smoker
  • Mesquite wood chips (soaked in water)

1. Start by making the BBQ sauce. In a heated saucepot, add 1 tbsp of olive oil. Add the onions and garlic until slightly caramelized.2. Add your beer to the pot and let simmer until reduced by half. 3. Next, add all of the remaining ingredients to the pot, stirring until everything is mixed together. 4. Bring the BBQ sauce up to a boil, stirring so that it doesn’t burn or stick to the bottom of the pot. 5. Once it comes to a boil, reduce heat to your lowest temperature and simmer for 3 to 4 hours or until reduced by half 6. Be sure to stir every so often to make sure the BBQ sauce doesn’t start to stick to the bottom of the pot and burn. 7. Once you have the cooked BBQ sauce, transfer it in batches to your blender and puree until smooth. Cool the sauce and store in your refrigerator in an airtight container for up to a week.8. Now it's time for them pork rinds. Place the skin in a roasting pan and cover with water.9. Cover the pan with plastic wrap and then cover the plastic wrap with aluminum foil. 10. Place into a 300 degree oven. 11. Cook for about 2 hours or until the skin is completely tender. 12. Remove from the oven and let cool in the braising liquid until cool enough to handle and place onto a baking sheet skin side up. 13. Place skins into a 200 degree oven and dry them until they resemble amber glass. This can take a while, so be patient. It is worth it. 14. Heat oil in a pot to 350 degrees and place a small piece of the dried skin inside (when they cook, they'll expand by 5 to 6 times their original size). Once it expands and rises to the top of the oil, take out and place on a paper towel and sprinkle generously with salt.15. Time for the gribiche. Place the duck eggs into a pot and cover with cold water, bringing pot to a boil. Let the eggs boil for ten minutes, then place pot into the sink and run cold water over the eggs until they completely cool off. 16. Peel the egg and separate the yolk from the white part of the egg (chop up the white part and reserve for later). 17. Mash up the cooked yolks with a fork until broken up, and stir in the mustard until smooth. 18. Mix in the mayo and vinegar so that it is emulsified into the egg yolks. 19. Fold in the chopped pickles, parsley, salt and pepper. 20. Gribiche can be made up to 2-3 days ahead of time and stored in an airtight container in the refrigerator.21. Onto the duck sausages. Grind the duck and pork, reserve in a bowl. Grind the duck fat (which needs to be frozen first). 22. Mix the ground pork and duck with the ground fat and rest of the ingredients. Mix well. 23. Using the sausage, press fill the hog casing.24. Once stuffed, place into the smoker. Smoke for 2 hours at 245 degrees. 25. Remove sausage from the smoker and poach in 180 degree water until the internal temperature of the sausage reaches 160 degrees. This'll take about 1.5 to 2 hours. 26. Run under cold water for 10 minutes to bring down the temperature so they don’t overcook. 27. Refrigerate sausage. 28. The sausage can be pan seared or grilled when you are ready to build the Duck, Duck, Pig Sandwich.