Mrs Duck Cubano sandwich

Photo représentative seulement.

Ingredients :
2 average size Ciabatta breads 45 ml (3 tablespoons) of duck fat
250 gr of pulled duck confit, fresh or thawed
4 slices of pancetta
1 dill pickle, sliced in 2 parts
¼ of a red onion
125 ml (½ cup) of Shitake mushrooms, finely chopped
4 slices of Gruyère swiss cheese
10 ml ( 2 teaspoons) of old-fashionned mustard (suggestion : figs and coriander Maille mustard)
10 ml ( 2 teaspoons) of mayonaise

Preparation :
In a frying pan, medium heat, heat 2 tablespoons of duck fat. Stirfry the onions, then add the Shitake mushrooms and cook for a few minutes. Add the pulled duck confit, and heat up the preparation. Set aside.

Sandwich :
Stuff the bread with the pulled duck confit mix and the other ingredients. Brush the sides of the bread with the remaining duck meat and grill until the cheese is melted. Serve.

Muscovy duck confit drumstick
Marinate the thawed drumsticks in coarse salt (one tablespoon of coarse salt per drunstick). Marinate the drumsticks for 3 to 4 hours, then rinse, and dry them. Cook at low temperature with your choice of spices (garlic, bay leaf, etc) for 3 to 4 hours. Drumsticks are ready when the meat can be pulled away from the bone easily.