Ingredients
Duck:
- 1/2 oz Olive Oil
- 1/4 tsp Garlic, minced
- 2 Ounces Marsala Wine
- 4 oz Maple Leaf Farms Roast Half Duck , warmed, deboned, and pulled ( Duck Confit can be substituted )
Lettuce Topping:
- 1/2 oz Arugula, freshly cleaned
- 2 tsp Kosher Pickles, minced
- 1 tsp Mustard Vinaigrette Dressing
For Assembly:
- 1 Ciabatta Bread Roll (6”)
- 1 tsp Garlic Butter
- 2 thin slices Smoked Gouda Cheese
- Salt and Pepper, to taste
- 1/2 oz Crispy Apple Chips
Direction
Duck:
- Heat olive oil in pan; add garlic and sauté.
- Add Marsala wine and reduce by half
- Add warm pulled duck (Roast Half or Confit) and mix together.
Lettuce Topping:
- In mixing bowl combine arugula, minced pickles and mustard vinaigrette - mix well.
Assembly:
- 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 meat over cheese.
- Spread apple chips on top of duck. 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.