Pulled Duck Ciabatta Sandwich
Pulled duck and Gouda cheese topped with a tangy Arugula mix and apple chips on a toasted Ciabatta roll.
Ingredients
Duck
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1/2 oz Olive Oil
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1/4 tsp Garlic, minced
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2 Ounces Marsala Wine
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4 oz Maple Leaf Farms Roast Half Duck, warmed, deboned, and pulled
(Duck Confit can be substituted)
Lettuce Topping
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1/2 oz Arugula, freshly cleaned
-
2 tsp Kosher Pickles, minced
-
1 tsp Mustard Vinaigrette Dressing
For Assembly
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1 Ciabatta Bread Roll (6”)
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1 tsp Garlic Butter
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2 thin slices Smoked Gouda Cheese
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Salt and Pepper, to taste
-
1/2 oz Crispy Apple Chips
Directions
Duck
-
1
Heat olive oil in pan; add garlic and sauté.
-
2
Add Marsala wine and reduce by half
-
3
Add warm pulled duck (Roast Half or Confit) and mix together.
Lettuce Topping
-
1
In mixing bowl combine arugula, minced pickles and mustard vinaigrette - mix well.
Assembly
-
1
Cut ciabatta in half.
-
2
Spread garlic butter on ciabatta bread. Toast bread in toaster broiler or garlic butter side down in hot pan.
-
3
Once toasted, lay Gouda slices down on bottom half of ciabatta.
-
4
Spread warm duck meat over cheese.
-
5
Spread apple chips on top of duck. Top with arugula mix and then top with ciabatta top.
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6
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.
