Pulled Duck Ciabatta Sandwiches

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
1 serving

Pulled pork sandwiches are all the rage at BBQ joints and food trucks, but duck makes a tasty alternative. Chef Jayson starts with a fully-cooked duck confit product, then layers on a variety of flavorful ingredients for signature touches.

Ingredients

½ oz. olive oil
¼ tsp. minced garlic
2 oz. Marsala wine
4 oz. prepared duck confit, warmed, deboned and pulled
½ oz. fresh arugula, cleaned
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
Crispy apple chips, optional

Steps

1. Heat olive oil in sauté pan. Add garlic and cook until light golden. Add Marsala; cook until reduced by half. Add warm pulled duck; stir until well coated with mixture.

2. In mixing bowl, combine arugula, pickles and vinaigrette; mix well and set aside.

3. Cut ciabatta in half. Spread garlic butter on both halves. Toast roll lightly.

4. Layer gouda cheese slices on bottom half of roll; spoon warm duck confit mixture over cheese. Layer apple chips and arugula mixture on top of duck. Close sandwich with top of ciabatta. Press in panini press for 2 to 4 min., if desired.

Recipe by Chef Steven Jayson, Universal Studios, Orlando, Fla.

Recipe courtesy of Maple Leaf Farms  

More From FoodService Director

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources