Confit Duck Ingredients:

• 2 duck legs
• 1 tbsp black peppercorn
• 1 tbps salt
• 2 cups duck fat
• 1/2 Cup bacon fat
• 1 lb butter
• 1 bunch fresh thyme

 
Process:

• Slow poach these ingredients in oven at 300 for 3 hours.
• Remove the duck legs and strain the fats, store for another use.
• Pull the skin and crisp for the sandwich.

 
Goose Pate:

• 1/2 lb goose livers, Rinsed and patted dry.
• 1/2 med red onion
• Saute & deglaze w/ 1/4 cup dry red wine
• Add a few sprigs fresh thyme, salt & pepper
• Cover and simmer for 25 minutes.
• Place ingredients in a food processor with 1/2 cups of butter cubes, 1/4 cup cherry jam, 2 tbsp balsamic vinegar
• Blend until a smooth mousse

 
Oven Dried Mushroom Ragout:

• 1 cup each, baby bella, oyster & shiitake chopped
• Drizzled olive oil and salt & pepper
• 1/2 tsp dried thyme
• Sprinkle crushed red pepper
• Roast for 15 minutes @ 375

 
Choose a beautiful crusty baguette (We use Iggy’s!), Cut to size desired, spread bottom with goose pate and build duck confit, crispy duck skin, mushrooms, arugula and a drizzle of olive oil & fresh cracked pepper.