Maple Leaf Farms Pulled Duck Ciabatta Sandwich
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Steven Jayson, CEC, AAC, Vice President/Executive Chef, Universal Studios, Orlando, Fla.
The National Culinary Review, June 2013
Ingredients
½ oz. olive oil
¼ t. minced garlic
2 oz. Marsala
4 oz. Maple Leaf Farms Duck Confit, warmed, deboned, pulled
½ oz. fresh cleaned arugula
2 t. minced kosher pickles
1 t. mustard vinaigrette dressing
1 (6-inch) ciabatta bread roll
1 t. garlic butter
2 thin slices smoked Gouda
Salt and pepper, to taste
½ oz. crispy apple chips
Instructions
Method: Heat olive oil in pan. Add garlic; saute. Add Marsala; reduce by half. Add duck confit; mix. In mixing bowl, combine arugula, pickles and vinaigrette; mix well. To assemble sandwich: Cut ciabatta roll in half; spread garlic butter on halves. Toast, garlic butter side down, in hot pan. Put Gouda slices on bottom half. Spread warm duck confit mixture over cheese. Spread apple chips on top of duck confit. Add arugula mix; add top half roll. Put in sandwich press for 2-4 minutes, if desired.
Yield
1 serving
Tags
Main Dish, Poultry, The National Culinary Review
ACF reserves the right to remove inappropriate comments.
