Yield: 1 servings
|6 cups||Shredded duck confit|
|1 \N||/ cup minced red onions|
|\N \N||Freshly ground black pepper|
|12 slices||Caramelized Onion Focaccia|
|12 slices||Fresh tomato; about 1/4 inch|
|\N \N||; thick|
|1 pounds||Fresh Mozzarella cheese; cut into 12 slices|
|2 pounds||Sweet potatoes; peeled and thinly|
|\N \N||; sliced|
Preheat the fryer.
In a mixing bowl, combine the confit, 1 cup of the mayonnaise and red onions. Mix well. If the salad is to dry, add more mayonnaise. Season with salt and pepper. Spread 1 cup of the salad over evenly over 6 slices of the bread. Season both sides of the tomatoes with salt and pepper. Lay 2 slices each of the tomato and cheese over the duck salad. Place the remaining slices of bread over the cheese. Press each sandwich together. Fry the potatoes, in batches, until golden brown, about 4 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt. Slice each sandwich in half diagonally and serve with the Sweet Potato Chips.
Yields: 6 servings
Converted by MC_Buster.
Per serving: 3362 Calories (kcal); 287g Total Fat; (71% calories from fat); 27g Protein; 227g Carbohydrate; 116mg Cholesterol; 2094mg Sodium Food Exchanges: 10½ Grain(Starch); 0 Lean Meat; 13 Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C58 Converted by MM_Buster v2.0n.