Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Grilled Duck and White Bean Salad Tartine

Name: Grilled Duck and White Bean Salad Tartine
Yield: 1 sandwich, 3 oz (90 g) filling plus 2 oz (60 g) spread
Cuisine: American
Ingredients: ¼ Crisp baguette, room temperature; ⅛ oz or 1 tbsp (3 g/15 mL) Brunoise yellow bell pepper; 1 large Pitted green olive; ¼ bunch watercress; 1 oz (30 g) Chiffonade radicchio; 2 oz (60 g) Tuscan White Bean Salad, mashed; to taste Kosher salt; 3 oz (90 g) Grilled rare duck breast, cooled to room temperature

Preparation info

1
sandwich, 3 oz 90 g ) filling plus 2 oz 60 g ) spread

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

¼ Crisp baguette, room temperature
2 oz (60 g) Tuscan White Bean

Americas
Europe
United States
Lunch
Sandwich
Main course

Method

Procedure

Finishing

Prepare a tartine as directed in step 1 of French Ham and Radish Open-Face Sandwich.
Spread the tartine with the bean salad.
Sprinkle with the radicchio.
Slice the duck breast on a sharp diagonal.
Arrange the duck slices in a