Pulled Duck Ciabatta Sandwich

23
Serving Size: 1 Serving
Duck Confit
1/2 oz Olive Oil
1/4 t Minced Garlic
2 oz Marsala Wine
4 oz Maple Leaf Farms Duck Confit (warmed, deboned and pulled)
Arugula
1/2 oz Fresh Cleaned Arugula
2 t Minced Kosher Pickles
1 t Mustard Vinaigrette Dressing
Assembled Sandwich
1 Ciabatta Bread Roll (6”)
1 t Garlic Butter
2 Thin Slices Smoked Gouda Cheese
1/2 oz Crispy Apple Chips
Arugula Mix
Duck Confit Mixture
To Taste Salt and Pepper

Directions:
Duck Confit: Heat olive oil in pan; add garlic and sauté. Add Marsala wine and reduce by half. Add warm pulled duck confit and mix together.
Arugula: In mixing bowl combine Arugula, minced pickles and mustard vinaigrette. Mix together well.
Assemble Sandwich: See "Assembled Sandwich" ingredients – Cut Ciabatta in half. Spread garlic butter on Ciabatta bread. Toast bread in toaster broiler or garlic butter side down in hot pan. Once toasted, lay Gouda slices down on bottom half of Ciabatta. Spread warm duck confit mixture over cheese. Spread apple chips on top of duck confit. Top with Arugula mix and then top with Ciabatta top. 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.

Pulled Duck Ciabatta Sandwich

Recipe type: Yield: Prep time: Cook time: Total time:


Pulled Duck Ciabatta Sandwich taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

Directions:

  1. Serving Size: 1 Serving
    Duck Confit
    1/2 oz Olive Oil
    1/4 t Minced Garlic
    2 oz Marsala Wine
    4 oz Maple Leaf Farms Duck Confit (warmed, deboned and pulled)
    Arugula
    1/2 oz Fresh Cleaned Arugula
    2 t Minced Kosher Pickles
    1 t Mustard Vinaigrette Dressing
    Assembled Sandwich
    1 Ciabatta Bread Roll (6”)
    1 t Garlic Butter
    2 Thin Slices Smoked Gouda Cheese
    1/2 oz Crispy Apple Chips
    Arugula Mix
    Duck Confit Mixture
    To Taste Salt and Pepper

    Directions:
    Duck Confit: Heat olive oil in pan; add garlic and sauté. Add Marsala wine and reduce by half. Add warm pulled duck confit and mix together.
    Arugula: In mixing bowl combine Arugula, minced pickles and mustard vinaigrette. Mix together well.
    Assemble Sandwich: See "Assembled Sandwich" ingredients – Cut Ciabatta in half. Spread garlic butter on Ciabatta bread. Toast bread in toaster broiler or garlic butter side down in hot pan. Once toasted, lay Gouda slices down on bottom half of Ciabatta. Spread warm duck confit mixture over cheese. Spread apple chips on top of duck confit. Top with Arugula mix and then top with Ciabatta top. 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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