Duck Confit Baguette
Looking for a quick meal? Eat like the French do with this easy Duck Confit Baguette Sandwich! Duck Confit tops a crunchy baked French baguette with brie cheese, fig jam, and arugula. This recipe pairs perfectly with a French Pinot Noir.
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Ingredients
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2 Duck Leg Confit, Defrosted
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1 French Baguette
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2 Tbsp Butter
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2 Tbsp. Fig Jam
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8 oz. Brie Cheese
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1/2 Cup Arugula
Directions
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1
Preheat oven to 375 degrees F. Place Duck Confit on a foil lined pan and bake for 25-30 min.
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2
While confit is in the oven, spread butter over each side inside of the baguette. Split baguette in half lengthwise and widthwise to create two sandwich "buns". Toast baguette buns in oven for 5 minutes.
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3
Spread fig jam evenly throughout each baguette piece. Slice brie and place slices on top of fig jam on one side on the baguette buns. Bake for 10 minutes more.
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4
Once confit is done, shred duck confit into bite size piece.
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5
Remove the baguette buns from the oven. Top brie side of baguette with shredded duck confit, arugula, then the top part of the baguette. Serve immediately.
