Duck Confit Club Sandwich
Duck Confit Club Sandwich
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
Instructions
- 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