Pulled Duck Ciabatta Sandwich

Second Place 2011 Chef Recipe Contest, Executive Chef Steven Jayson


Serving Size {1 Serving}


Duck Confit

1/2 Ounce Olive Oil

1/4 Teaspoon Minced Garlic

2 Ounces Marsala Wine

4 Ounces Maple Leaf Farms Duck Confit (warmed, deboned and pulled)


1/2 Ounce Fresh Cleaned Arugula

2 Teaspoons Minced Kosher Pickles

1 Teaspoon Mustard Vinaigrette Dressing

Assembled Sandwich

1 Each Ciabatta Bread Roll (6”)

1 Teaspoon Garlic Butter

2 Thin Slices Smoked Gouda Cheese

Duck Confit Mixture

To Taste Salt and Pepper

1/2 Ounce Crispy Apple Chips

Arugula Mix


Share this recipe

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.

2011 Chef Recipe Contest

Reviews  { write a review }


awesome combination