Confit Duck Leg Ragu Sandwich by @gwenla

45 min
Medium

1 serving

🦆

1 leg

Confit Duck Leg

🥓

57 g

Pancetta

🌿

5 ml

Fennel Pollen

🥗

30 g

Arugula

🌿

15 ml

Tarragon

🧀

30 ml

Parmesan

🍞

2 slices

Bread

Preparation Steps

  1. Step 1/6

    Preheat the oven to 375°F (190°C).

  2. Step 2/6

    Place the confit duck leg in the oven and bake for 20 minutes.

    🦆Confit Duck Leg

  3. Step 3/6

    While the duck is baking, slice the pancetta and cook in a pan until crispy.

    🥓Pancetta
    🔪Knife
    🪵Cutting Board

  4. Step 4/6

    Mix fennel pollen, arugula, and tarragon in a bowl.

    🌿Fennel Pollen
    🥗Arugula
    🌿Tarragon

  5. Step 5/6

    Toast the bread slices in the oven for 5 minutes.

    🍞Bread

  6. Step 6/6

    Assemble the sandwich by placing the duck leg, pancetta, and arugula mixture between the bread slices. Sprinkle with Parmesan.

    🦆Confit Duck Leg
    🥓Pancetta
    🥗Arugula
    🧀Parmesan

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Dairy, Bread

Ingredients

Confit Duck Leg, Pancetta, Fennel Pollen, Arugula, Tarragon, Parmesan, Bread

Allergens

Dairy, Gluten

Dietetics

Dietary regimen

to inform

Calories

600 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 40g, Sugar: 3g, Fat: 25g, Fiber: 5g

Nutritional Information

Minerals

Sodium: 800mg, Iron: 2mg

Vitamins

Vitamin A: 500IU, Vitamin C: 10mg, Vitamin D: 2.55g

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Knife, Cutting Board

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch

Origin

Source

Platform

instagram

Original Creator

@gwenla

Origin

Cuisine

American

Geographic

USA, California

Various

Aspect

Texture

Crunchy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 2 days (airtight container), freezer : 1 month (wrapped tightly)