From: Chef Steven Jayson, Universal Studios, Orlando, FL. Yield: 1 serving.
Duck Confit:
½ oz. olive oil
¼ tsp. minced garlic
2 oz. Marsala wine
4 oz. Maple Leaf Farms Duck Confit (warmed, deboned and pulled)
Arugula:
½ oz. fresh cleaned arugula
2 tsp. minced kosher pickles
1 tsp. mustard vinaigrette dressing
Sandwich:
1 ciabatta bread roll, 6"
1 tsp. garlic butter
2 thin slices smoked Gouda cheese
as needed, duck confit mixture
to taste, salt and pepper
½ oz. crispy apple chips
as needed, arugula mix
For 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.
For arugula: In mixing bowl, combine arugula, minced pickles and mustard vinaigrette. Mix together well.
To assemble sandwich: Cut ciabatta in half. Spread garlic butter on ciabatta bread. Toast bread in toaster broiler, or in a hot pan with garlic butter-side down. 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 add ciabatta top. Serve as is, or hot press in a sandwich press for 2 to 4 minutes for a better-tasting sandwich. Cut and serve with fresh fruit.
