Duck Confit Torta

Duck Confit Torta is a bold take on a classic sandwich, featuring tender, slow-cooked duck leg confit and layered on a toasted roll with fresh toppings and vibrant sauces. This torta balances indulgent richness with bright, satisfying contrast.

Ingredients

  • 2Duck Leg Confit,Defrosted
  • 4 Bolillo Rolls
  • 2 tbsp. Butter
  • ¼ cup Mayonnaise
  • 1 cup Refried Beans,Warmed
  • 1 ½ cups Shredded Chihuahua Cheese
  • 1 Sliced Avocado
  • 1 Onion,Finely Diced
  • ½ cup Salsa Verde
  • 1 cup Shredded Romaine
  • 1 Bunch Cilantro, Finely Chopped

Direction

  • Shred duck leg confit into bite size pieces and discard the bones.
  • In a skillet over medium heat, cook duck confit until hot and crispy for 5-7 minutes.
  • Remove duck confit. Butter the inside of bolillo rolls and toast until golden in the pan.
  • Assemble torta in this order: spread of mayo on bottom slice of roll, ¼ cup refried beans, duck confit, cheese, avocado slices, salsa Verde, onions, romaine, cilantro, and top of roll.
  • Press together, slice in half and serve immediately.
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