8 thin slices pancetta

1 tbsp (15 ml) whole-grain mustard

1/2 tsp (2.5 ml) honey

1 clove garlic, finely chopped

1 egg yolk

1/3 cup (75 ml) vegetable oil

Salt and pepper

12 slices bread, toasted

2 tomatoes, sliced

2 confit duck legs, deboned and shredded

• 1 cup (25 g) arugula or
• Mixed baby greens

With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

Place the pancetta slices on the baking sheet. Bake until crisp, about 15 minutes. Drain on paper towels. Set aside.

Make the mayonnaise: In a bowl, whisk together the mustard, honey, garlic and egg yolk. Whisking constantly, add the oil in a thin stream. Season with salt and pepper.

For each sandwich, spread 1 bread slice with mayonnaise. Top with 2 slices of pancetta and tomato. Season with pepper. Top with 1 bread slice spread with mayonnaise. Top with duck and arugula and finish with 1 bread slice. Secure with 4 toothpicks and cut into quarters.

If you have time to make them, serve with Root Vegetable Fries.

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