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  

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