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Duck breast baguette sandwich with arugula, confit tomatoes and parmigiano, maille dijon mustard and maille balsamic vinegar mayonnaise.

Mains, Duck

French baguette stuffed with duck breast and balsamic mayonnaise.


Recipe for 4 persons

For the baguette

2 Unit(s)
2 Unit(s)
Duck magret
8 Unit(s)
Confit tomatoes
125 Gr
Arugula salad
100 Gr
1 Unit(s)
15 Ml
Maille dijon mustard
200 Ml
Vegetable oil
15 Ml
Maille balsamic vinegar
4 Sprig(s)
1 Clove(s)
  • Vegetable oil
  • Salt and pepper
Duck breast baguette sandwich with arugula, confit tomatoes and parmigiano, Maille Dijon mustard and Maille balsamic vinegar mayonnaise.

Preparation time: 30.00 min

Preheat your Four at 400.00 °F

  • The preparations
    Make a grid on the fat part of the duck with a knife.Mince the confit tomatoes and the basil, chop the garlic.Shred the parmigiano in flakes.
  • The duck breast
    In a dry hot pan, sear the breast on the fat side first and on the meat side, the breast needs to be crispy.Put it on a baking tray with a parchment paper and cook it in the oven on 400F for 14 to 16 minutes, and let it seat for 5 minutes.
  • The mayonnaise
    In a bowl, put the egg yolk, the Maille Dijon mustard, salt and pepper, whisk it by adding the oil gently. Once the mayonnaise is ready, add the Maille balsamic vinegar, the garlic and the basil.
  • The baguette
    Slice the baguette in half, then open it, put a drizzle of olive oil inside and toast it in the oven.
  • The plating
    Slice the duck breast, spread generously the mayonnaise on the inside, garnish with the duck breast, the confit tomatoes, the arugula and the parmigiano.
When you sear the duck breast, you put the heat on the maximum but you put the duck breast when the pan is half way hot, this way a part of the fat will melt a little bite before the coloration.

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