Confit Duck Leg Ragu Sandwich by @gwenla

35 min
Medium

1 serving

🦆

1

Confit Duck Leg Ragu

🥓

2 slices

Pancetta

🌿

5 ml

Fennel Pollen

🥗

30 g

Arugula

🌿

5 ml

Tarragon

🧀

30 ml

Parmesan Gremolata

Preparation Steps

  1. Step 1/4

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

  2. Step 2/4

    Place the confit duck leg ragu and pancetta on a baking sheet and bake for 15 minutes.

    🦆Confit Duck Leg Ragu
    🥓Pancetta

  3. Step 3/4

    Slice the bread and spread a layer of Parmesan gremolata.

    🧀Parmesan Gremolata
    🔪Knife
    📏Cutting Board

  4. Step 4/4

    Assemble the sandwich with arugula, fennel pollen, tarragon, and the baked duck and pancetta.

    🥗Arugula
    🌿Fennel Pollen
    🌿Tarragon
    🦆Confit Duck Leg Ragu
    🥓Pancetta
    🔪Knife
    📏Cutting Board

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Dairy

Ingredients

Confit Duck Leg Ragu, Pancetta, Fennel Pollen, Arugula, Tarragon, Parmesan Gremolata

Allergens

Dairy

Dietetics

Dietary regimen

Keto

Calories

to inform

Macro nutrients

Carbohydrates: 40g, Sugar: 3g, Fat: 35g, Fiber: 5g

Nutritional Information

Minerals

Calcium: 100mg, Iron: 2mg

Vitamins

Vitamin D: 1µg, Vitamin C: 5mg, Vitamin K: 80µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

4 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

Fusion

Geographic

USA, North America

Various

Aspect

Texture

Crunchy

Flavors

Savory

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered), fridge : 2 days (Store in an airtight container), freezer : 1 month (Wrap tightly in plastic wrap)