Tomato Wellingtons Over Duck Confit Salad

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Campbell's Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup rice wine vinegar

1 1/2 teaspoons salt

1/4 cup sugar

1 Fuji apple, cut into matchstick-thin strips

4 plum tomatoes, cut in half lengthwise

3 cloves garlic, chopped

6 sprigs fresh thyme leaves

2 tablespoons plus 4 teaspoons olive oil

1/2 of a 17.3-ounce package Pepperidge FarmĀ® Puff Pastry Sheets (1 sheet), thawed

1 egg, beaten

1 (5-to 8-ounce) duck leg confit

1 ear fresh corn on the cob

1 package (5 ounces) baby arugula (about 8 cups)

Ground black pepper

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