Source: Maple Leaf Farms
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.
1/2 oz. olive oil
1/4 tsp. minced garlic
2 oz. Marsala wine
4 oz. prepared duck confit, warmed, deboned and pulled
1/2 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
- 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.
- In mixing bowl, combine arugula, pickles and vinaigrette; mix well and set aside.
- Cut ciabatta in half. Spread garlic butter on both halves. Toast roll lightly.
- 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.