Wisconsin Edelweiss Town Hall Emmentaler and Confit Duck Sandwich
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Credit: Michael Smith, Chef/Owner, Michael Smith, Extra Virgin, Kansas City, Mo.
The National Culinary Review, November/December 2010
Ingredients
8 slices hearth-baked whole-wheat bread
½ cup dried fig jam
2 cups shredded duck confit
2 cups Wisconsin Edelweiss
Emmentaler cheese, shredded
2 cups watercress or arugula
3 T. softened butter
Instructions
Method: Preheat oven to 375ºF. Lay bread slices on work surface; spread with fig jam. Divide duck confit among 4 slices of bread. Divide cheese evenly over duck. Add watercress or arugula. Top with remaining 4 slices bread, figjam-side down. Lightly butter each side of sandwich. Toast in large nonstick skillet. Place on baking sheet in oven until hot and gooey. Serve immediately.
Yield
4 sandwiches
Tags
Main Dish, Poultry, The National Culinary Review
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