European-style Pulled Duck Confit Sandwich

• Préparation : 10 minutes
• Cuisson : 3 minutes
• Portions : 2

Ingrédients

Ingredients for the tzatziki sauce
• 80 ml (1/3 cup) sour cream
• 80 ml (1/3 cup) mayonnaise
• 45 ml (3 tbsp) homemade tzatziki-style sauce (see the accompaniments tab)
• 1 package (200 g) Brome Lake Ducks shredded duck confit, heated according to the package instructions
• 2 Première Moisson olive hamburger buns
Garnishes
• 2 to 4 slices of Macpherson cheese from Fromagerie de l'Île-aux-Grues
• 1 tomato, sliced
• 4 leaves of leaf lettuce

Préparation

1. In a bowl, mix together all the ingredients for the tzatziki sauce.
   Set aside.

2. In another bowl, toss the warmed shredded duck with half the sauce.

3. Lightly toast the buns on the barbecue.

4. Garnish with the remaining tzatziki sauce, shredded duck, two slices of Macpherson cheese, tomato and lettuce.

5. The heat from the reheated duck confit will melt the cheese, blending with the other ingredients. Delicious!

An original creation by Mélanie Marchand, @lecarnetdemc.ca
Photo credit: @audreyMcMahon

Accompagnement

Tzatziki-style sauce – 45 ml

• 30 ml (2 tbsp) sour cream
• 15 ml (1 tbsp) mayonnaise
• 2.5 ml (½ tsp) lemon juice
• A small pinch of garlic powder
• A small pinch of dried dill (or parsley)
• Salt and pepper, to taste

Mix well until smooth.

Adjust the lemon juice or herbs to taste.