Serve : 2 persons

500 gr of Muscovy duck pulled confit
2 slices of rye bread, sliced horizontally
1 french shallot, chopped
1 tablespoon of butter
¾ cup of chopped Portobello mushrooms
3 tablespoons of dried tomatoes pesto
½ cup of lardon 6 slices of smoked Gouda cheese
2 tablespoons of cheese cream ¼ cup of 35% cooking cream
¼ cup of white wine 2 large handfuls of roquette salad
a pinch of coarse salt

Baste the slices of bread with the butter and the pesto. Fry the two sides of the bread on medium heat, then put the warm bread on a baking pan. In the same frying pan, cook and stir the shallots until colored, then add the mushrooms and the lardons.  Add the wine wine until evaporation, then add the cream and the cream cheese to achieve a thick texture. Spread the mix on the bread, then cover with the pulled duck meat. Cover with the Gouda cheese and put in the oven at 400F until ready.

When ready to serve, spread roquette salad on top, with some olive oil and a pinch of coarse salt.

Recipe: Chef Benjamin Wolf Sirois

  • Date 3 May 2017
  • Tags Recipes