From: Chef Steven Jayson, Universal Studios, Orlando, FL. Yield: 1 serving. Duck Confit: ½ oz. olive oil ¼ tsp. minced garlic 2 oz. Marsala wine 4 oz. Maple Leaf Farms Duck Confit (warmed, deboned and pulled) Arugula: ½ oz. fresh cleaned arugula 2 tsp. minced kosher pickles 1 tsp. mustard vinaigrette dressing Sandwich: 1 ciabatta bread roll, 6" 1 tsp. garlic butter 2 thin slices smoked Gouda cheese as needed, duck confit mixture to ...
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