Pulled Duck Ciabatta
| Serves | 1 |
|---|---|
| Ingredients | Game, Vegetables, Bread |
| Day Part | Dinner |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | French |
Source: Recipe and photo courtesy of Maple Leaf Farms
Prepared duck confit, precooked and easily separated into shreds, is the starting point for this meaty sandwich—an interesting alternative for diners looking for a different protein filling. Smoked gouda cheese and an arugula salad complete the build, which is piled on ciabatta rolls.
Ingredients
Duck Filling:
1 tbsp. olive oil
1/4 tsp. minced garlic
2 oz. marsala wine
4 oz. duck confit, warmed, deboned and pulled
Arugula Salad:
1/2 oz. cleaned fresh arugula
2 tsp. minced kosher pickles
1 tsp. mustard vinaigrette dressing
1 ciabatta roll (6-in. size)
1 tsp. garlic butter
2 thin slices smoked gouda cheese
Salt and pepper to taste
1/2 oz. crispy apple chips
Steps
- Prepare Duck Filling: In skillet, heat olive oil. Add garlic; sauté until tender. Add Marsala wine; cook until reduced by half. Add duck confit; stir to combine.
- Prepare Arugula Salad: In mixing bowl, combine all ingredients; toss to mix well.
- Split ciabatta; spread cut halves with garlic butter. Broil or grill bread until lightly toasted.
- Lay gouda slices on bottom half of roll. Spread duck filling over cheese. Top with apple chips and arugula salad. Close sandwich with top of ciabatta roll. If desired, heat sandwich in panini press for 2 to 4 minutes. Cut and serve.