Maple Leaf Farms Pulled Duck Ciabatta Sandwich
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Credit: Steven Jayson, CEC, AAC, Vice President/Executive Chef, Universal Studios, Orlando, Fla.
The National Culinary Review, June 2013
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
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.
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