Ingredients
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2 tablespoons Pine Nuts
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2 duck
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1⁄4 cup finely diced Red Onion
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1⁄2 head Radicchio
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1 cup Pickled Squash Mayonnaise
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8 slices white sandwich Bread
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4 fresh Mint
Directions
Tramezzini are delicate by design (crustless sandwiches can’t avoid this description), but a hearty filling of duck confit bends the rules. Make the duck salad the day before (along with its Pickled Squash Mayonnaise) and refrigerate overnight to meld the flavors. Then enjoy these very manly tea sandwiches the next day.
Duck confit (pronounced con-fee, meaning “preserved”) is duck meat that has been braised in rendered duck or goose fat, and then packaged or stored in fat. Neither Italian nor simple, its rich and rustic character nonetheless makes duck confit a delicious addition to the tramezzini tradition. Buy the confit already prepared in specialty stores. If confit doesn’t appeal, use duck or chicken breasts, grilled and then diced.
Steps
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1
Done
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Preheat the oven to 250°F. |
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2
Done
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Spread the pine nuts on a baking sheet and toast them in the oven for 2 to 3 minutes, until they are lightly colored and aromatic. Remove from the oven and let cool. |
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3
Done
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Heat a dry sauté pan over a medium flame until it is hot. Add the duck legs to the hot pan and cook for 8 minutes, turning them once, to warm the meat and render the fat. When the duck legs are loose and hot, use a slotted spoon or tongs to remove them. When they are cool enough to handle, pull the meat from the bone in bite-size pieces. |
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4
Done
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In a medium mixing bowl, combine the duck meat, red onion, radicchio, and Pickled Squash Mayonnaise. Fold to combine, cover with plastic wrap, and refrigerate for at least 1 hour or, preferably, overnight. |
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5
Done
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To assemble the sandwiches, arrange 4 slices of bread on a clean work surface. Top each with 3 tablespoons of duck salad and a sprinkling of mint. Top with the remaining slices of bread, and use a chef’s knife to remove the crusts. Cut each sandwich in half on the diagonal and serve immediately. |
