Tomato Wellingtons over Duck Confit Salad - Pepperidge Farm

Ingredients

• 1 cup rice wine vinegar
• 1.5 teaspoons salt
• 1/4 cup sugar
• 1 Fuji apple, cut into matchstick-thin strips
• 4 plum tomato, cut in half lengthwise
• 3 cloves garlic, chopped
• 6 sprigs fresh thyme leaves
• 12 teaspoons olive oil
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 1 egg, beaten
• 1 (5-to 8-ounce) duck leg confit
• 1 each ear fresh corn on the cob
• 1 package (5 ounces) baby arugula(about 8 cups)
• to-taste ground black pepper