Duck, Brie and Fig Confit Sandwiches

Yield: 2 servings

Duck, Brie and Fig Confit Sandwiches are eaten in “A Great Reckoning” by Armand Gamache and Paul Gélinas. They are made with slices of fresh bread from Sarah’s boulangerie, Brome Lake duck, Brie and fig confit.

Ingredients

FIG CONFIT

• 1 cup dried Turkish figs, finely chopped
• 120 ml dry red wine
• 120 ml water
• 3 tablesp. dark brown sugar, firmly packed
• 2 tablesp. balsamic vinegar
• 1 teasp. rosemary ,fresh and finely minced

SEARED DUCK AND SANDWICH ASSEMBLY

• 1 boneless, skin-on duck breast
• salt
• black pepper, freshly ground
• 4 slices sourdough bread
• 2 teasp. butter, softened
• 10 grams baby arugula
• 50 grams Kalamata olives, pitted coarsely chopped
• 60 grams Brie cheese, sliced

Method

1. In a 1-liter-saucepan, mix together all of the ingredients and bring the liquid to a boil. Reduce the heat to medium-low, cover, and simmer for approximately 20 minutes. Remove the lid and continue to gently simmer the mixture, stirring occasionally to ensure that nothing is sticking to the sides or bottom of the pan, until the excess liquid has evaporated and mixture has thickened like jam. Cool completely before use. The confit may be made 5 days ahead and chilled, covered.
2. Sear the duck breast: Rinse the duck breast thoroughly under cold running water and pat dry. Place the meat on a cutting board with the skin side facing up. Use
   a sharp to knife score the skin and underlying fat in a crosshatch pattern, being careful not to cut all the way though to the meat. This will help ensure that the fat can render out properly and render the skin perfectly crisp. Season all sides thoroughly with salt and pepper.
3. Set a large, heavy skillet over high heat and allow it get very hot. Place the duck breast in the center, skin side down. Reduce the heat to medium and allow the meat to cook, undisturbed, for
   8 to 10 minutes, to ensure an even sear. Using tongs, carefully flip the meat, and cook for an additional 5 to 6 minutes on the opposite side. Once crisp and golden all over, remove the meat from the pan, and let rest for at least 10 minutes before slicingt hinly.The meat should remain light pink inside. Alternativly you can fry the breast 5 minutes on the skin side and 2-3 minutes on the other side and put the sillet into the oven at 200 °C for further 15-20 minutes.
4. To assemble the sandwich: Place a large skillet or grill pan over moderate heat. Meanwhile, spread ½ teaspoon of the butter on 2 slices of bread. Place the buttered sides down in the pan and quickly top with an even layer of fig confit, Brie, olives, arugula, and sliced duck. Divide the remaining butter between the 2 remaining slices of bread, placing the butter sides facing up. Apply gentle pressure to bring the sandwich together. Once the brie begins to melt and the bottom slice of bread is evenly browned, carefully flip the sandwiches. Toast the opposite sides to your desired shade of brown, continuing to press lightly as they cool
5. Remove the sandwiches from the heat, slice in half, and serve immediately

total time:30 minutes
prepararion time: 15 minutes
cooking/bakin time: 5 minutes