DUCK CONFIT SANDWICH

PREPARATION 60MIN

SERVES 4 SERVINGS

NIVEL EASY

INGREDIENTS

Duck confit

4 duck thighs and drumsticks

2 kg duck fat

• 1 orange

• 1 Sicilian lemon

• 1 cinnamon stick

• Salt and pepper


Red onion jam

• 4 large red onions

• 300 ml whole grape juice

• 1 cinnamon stick

• 2 tablespoons butter

• 2 tablespoons sugar

• 1 pinch of salt


Assembling

• 4 brioche buns

• 8 slices of emmental cheese

• 4 small cucumber pickles

• Salt


PREPARATION METHOD

Trim the excess fat from the thighs and drumsticks, season with the orange and lemon zest, salt and pepper. Place them in a well-organized deep baking dish skin side up and cover with the melted duck fat. Bake for 10 to 12 hours in the oven at 100°/120°

Remove the thighs from the fat, leave to cool and remove the bones without disassembling the shape.


Red onion jam

Cut the onion into half-moons and sauté in butter with salt and sugar until it is soft. Add the grape juice and cinnamon. Leave to reduce over a low heat until it becomes a jam. 


Assembling

Place the boneless thighs in a very hot oven (280°) until the skin is crispy (8 to 10 minutes). Place the cheese on top of the thighs and let it melt quickly. 

Grill the bread in a frying pan. Place a tablespoon of the onion jam on each bread base, pickle slices, the duck with melted cheese and the other bread.


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