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    Connie’s Bakery Duck

    This Sandwich was inspired by a dish my great grandfather used to make with left overs from Christmas dinner! Its earthy, tangy & comforting!

    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


    • 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.

    Recipe courtesy of Connie's Bakery