Bell Pepper and Duck Confit Sandwich | RICARDO

Ingredients

• 2 red bell peppers, cut into strips
• 2 red onions, peeled and thinly sliced
• 30 ml (2 tbsp) canola oil
• 15 ml (1 tbsp) cider vinegar
• 2 legs confit duck, deboned
• 30 ml (2 tbsp) mayonnaise
• 10 ml (2 tsp) whole-grain mustard
• 1 baguette bread, sliced in half horizontally
• 30 ml (2 tbsp) softened butter
• 1 tomato, sliced into rings
• Few leaves tarragon, to taste