SMOKED DUCK SANDWICH
FROM ESTRIE

SERVINGS: 4
PREPARATION:
30 minutes

INGREDIENTS:

  • 1 Poolish baguette, cut in 4
  • 1 slice acorn squash, diced
  • 1 apple, diced
  • 60 ml (4 tbsp.) mayonnaise
  • 15 ml (1 tbsp.) Moutardes Charpentier old style mustard with apples
  • 85 g Brome Lake smoked, dried and sliced duck breast
  • Cherry tomatoes
  • Butter
  • Salt and pepper

PREPARATION:

Sauté the diced squash in 15 ml (1 tbsp.) of butter and 15 ml (1 tbsp.) of water for 4 minutes. Add the diced apple and continue cooking for 2 to 3 minutes. Add salt and pepper. Cut the baguette pieces in half lengthwise (but not all the way through) and brush the insides with a mixture of mayonnaise and mustard. Add the diced squash and apple, then the duck slices and cherry tomatoes (cut in halves). Top with lettuce, if desired.

See all recipes with Poolish Baguette