Name: Duck Confit Club Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 8 thin slices pancetta; 1 tbsp (15 ml) whole-grain mustard; 1/2 tsp (2.5 ml) honey; 1 clove garlic, finely chopped; 1 egg yolk; 1/3 cup (75 ml) vegetable oil; Salt and pepper; 12 slices bread, toasted; 2 tomatoes, sliced; 2 confit duck legs, deboned and shredded; 1 cup (25 g) arugula

Preparation

- With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Place the pancetta slices on the baking sheet. Bake until crisp, about 15 minutes. Drain on paper towels. Set aside.
- Make the mayonnaise: In a bowl, whisk together the mustard, honey, garlic and egg yolk. Whisking constantly, add the oil in a thin stream. Season with salt and pepper.
- For each sandwich, spread 1 bread slice with mayonnaise. Top with 2 slices of pancetta and tomato. Season with pepper. Top with 1 bread slice spread with mayonnaise. Top with duck and arugula and finish with 1 bread slice. Secure with 4 toothpicks and cut into quarters.
- If you have time to make them, serve with Root Vegetable Fries.

Duck Confit Club Sandwich

Categories

Ingredients

Preparation

Personal Note