We’re honored our Classic Ketchup is paired with the iconic Emmy Burger at Emily in New York City, which is why it was a no-brainer to select, EMILY: The Cookbook, by Emily & Matthew Hyland, the couple behind the acclaimed restaurant, as volume four of the #SKCookbookClub!

EMILY is their debut cookbook and it recreates many of the crowd pleasing pizzas and burgers that you’ll find people lining up down the block for. Along with iconic recipes from the restaurant, the book includes soon-to-be favorites such as unique small plates and desserts that are perfect for entertaining a crowd- or if you couldn’t get a reservation this time around.

The Duck Confit Sandwich was a hidden gem that we didn’t know we needed in our life. The pretzel bun caught our eye but the Xiannaise truly won us over. A hoisin and sichuan oil infused mayo? Ya you could say this recipe is right up our alley.

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photo by: Chelsie Craig food styling: Pearl Jones

Duck Confit Sandwich

Page 141 / Makes 4 sandwiches

1 ½ teaspoons Sichuan peppercorns
¾ teaspoon black peppercorns
1 tablespoon kosher salt
1 ½ teaspoons sugar
1 ½ teaspoons Korean red chili flakes
6 duck leg quarters (about 3 lb)
1 cup rendered duck fat, melted and warm, or extra-virgin olive oil
4 sandwich buns, preferably Pretzel Buns, split
1 Persian cucumber, cut paper thin on a mandoline or V- slicer
1 scallion, white and green parts, cut into thin shreds
4 leaves Bibb lettuce
⅔ cup Xiannaise (recipe below)

  1. To make the confit: Grind the Sichuan and black peppercorns in an electric spice or coffee grinder. Add salt, sugar, and chili flakes and pulse to combine.
  2. Place the duck on a baking sheet. Season the duck all over with the spice mixture, rubbing it with your fingers, making sure all of the mixture is clinging to the duck. Place the duck, skin side up, on a wire rack set on a rimmed baking sheet. Refrigerate, uncovered, for at least 18 or up to 24 hours.
  3. Position a rack in the center of the oven and preheat the oven to 350 degrees. Quickly rinse the duck under cold running water and wipe off most of the spice mixture with paper towels (some of it can remain on the skin). Place the duck, skin side down, in a baking dish large enough to hold it snugly. Bake, uncovered, for 30 minutes.
  4. Remove the baking dish from the oven. Turn the duck skin side up and pour in the melted duck fat. Cover the baking dish tightly with aluminum foil. Return to the oven. Reduce the oven temperature to 300 degrees. Continue baking until the meat is very tender, about 1 ½ hours. Remove from the oven, uncover, and let the duck stand until easy to handle and still warm, about 45 minutes.
  5. Transfer the duck to a carving board and reserve the fat in the baking dish. Discard the duck skin, bones, and gristle. Using your fingers, shred the duck into bite-sized pieces. Transfer the meat to a medium bowl and pour in all the reserved duck fat- it does not have to cover the duck. Let cool. Cover the dish and refrigerate for at least 1 or up to 3 days.
  6. When ready to serve, transfer the duck and any clinging fat to a large skillet. Cook over medium heat, stirring often, until the duck is heated through and the fat is melted, about 5 minutes.
  7. For each sandwich, use a slotted spoon to heap the duck on the bottom half of the roll. Strain the duck fat and reserve for another use. Top with a few cucumber slices, some scallion shreds, and a lettuce leaf. Generously spread the top half of the bun with about 2 tablespoons of the Xiannaise (recipe below) and close the sandwich. Serve immediately.


Page 202 / Makes 1 cup

1 tablespoon Chinese mustard powder
1 ½ tablespoons water
¼ cup Sir Kensington’s Classic Mayonnaise
2 tablespoons hoisin sauce
2 teaspoons Sichuan oil

  1. Stir the mustard powder and water in a custard cup or ramekin until smooth. Let stand, uncovered, for about 10 minutes for flavor to develop.
  2. Transfer the mustard mixture to a small bowl. Add the mayonnaise, hoisin sauce, and Sichuan oil and whisk until combined. Let’s stand for about 30 minutes before using. (Xiannaise can be refrigerated in a covered container up to a week)
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photo by: Chelsie Craig