Duck Confit Club Sandwich
15 MIN
15 MIN

Duck Confit Club Sandwich


  • 8 thin slices pancetta
  • 1 tbsp (15 ml) whole-grain mustard
  • 1/2 tsp (2.5 ml) honey
  • 1 clove garlic, finely chopped
  • 1 egg yolk
  • 1/3 cup (75 ml) vegetable oil
  • Salt and pepper
  • 12 slices bread, toasted
  • 2 tomatoes, sliced
  • 2 confit duck legs, deboned and shredded
  • 1 cup (25 g) arugula


  1. With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Place the pancetta slices on the baking sheet. Bake until crisp, about 15 minutes. Drain on paper towels. Set aside.
  3. Make the mayonnaise: In a bowl, whisk together the mustard, honey, garlic and egg yolk. Whisking constantly, add the oil in a thin stream. Season with salt and pepper.
  4. For each sandwich, spread 1 bread slice with mayonnaise. Top with 2 slices of pancetta and tomato. Season with pepper. Top with 1 bread slice spread with mayonnaise. Top with duck and arugula and finish with 1 bread slice. Secure with 4 toothpicks and cut into quarters.
  5. If you have time to make them, serve with Root Vegetable Fries.