Pulled Duck Ciabatta Sandwich

Pulled duck ciabatta sandwich

Ingredients

  • 1

    1/2 Ounce Olive Oil

  • 2

    1/4 Teaspoon Minced Garlic

  • 3

    2 Ounces Marsala Wine

  • 4

    4 Ounces Maple Leaf Farms Duck Confit (warmed, deboned and pulled)

  • 5

    1/2 Ounce Fresh Cleaned Arugula

  • 6

    2 Teaspoons Minced Kosher Pickles

  • 7

    1 Teaspoon Mustard Vinaigrette Dressing

  • 8

    1 Each Ciabatta Bread Roll (6”)

  • 9

    1 Teaspoon Garlic Butter

  • 10

    2 Thin Slices Smoked Gouda Cheese

  • 11

    Duck Confit Mixture

  • 12

    To Taste Salt and Pepper

  • 13

    1/2 Ounce Crispy Apple Chips

  • 14

    Arugula Mix

Directions

Duck Confit

  • 1

    Heat olive oil in pan; add garlic and sauté.

  • 2

    Add Marsala wine and reduce by half

  • 3

    Add warm pulled duck confit and mix together.

Arugula

  • 1

    In mixing bowl combine arugula, minced pickles and mustard vinaigrette

  • 2

    Mix together well.

Assemble Sandwich

  • 1

    See "Assembled Sandwich" ingredients - Cut ciabatta in half.

  • 2

    Spread garlic butter on ciabatta bread. Toast bread in toaster broiler or garlic butter side down in hot pan.

  • 3

    Once toasted, lay Gouda slices down on bottom half of ciabatta. Spread warm duck confit mixture over cheese.

  • 4

    Spread apple chips on top of duck confit. Top with arugula mix and then top with ciabatta top.

  • 5

    Serve as is or for a better tasting sandwich, hot press in a sandwich press for 2-4 minutes. Cut and serve with fresh fruit.

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