Grilled Harvest Duck Breast Sandwich

This is a wonderful recipe that our chef has prepared many times at food shows. Our duck is the most succulent duck available year round and can be found on our website. Enjoy this recipe over the Memorial Holiday.:cool:

[SIZE=โ€œ5โ€]Grilled Harvest Duck Breast Sandwich[/SIZE]By Chef Bobby Medina
[SIZE=โ€œ4โ€]Ingredients: [/SIZE]
[FONT=โ€œGeorgiaโ€] [SIZE=โ€œ3โ€]1 Pekin Paradise Jurgielewicz Duck Breast
American, Provolone, or cheese of choice
Roll[/SIZE][/FONT]

Rub Ingredients:
1 Tbs. Kosher Salt
1/4 tsp. Black Peppers
1/2 tsp. Red Pepper Flare
1/2 tsp. Garlic Powder

Sautee Ingredients:
1/4 stick Butter
1/2 cup Onions
1/2 cup Red Pepper
1/2 cup Mushrooms
1/4 tsp. Sage

Preparation:

  1. Trim excess fat from around duck breast. Score skin side without cutting into meat (This will help retain succulence and allow the fat to cook off).
  2. Apply rub liberally to both sides of the breast. Set grill to medium heat and place breast skin side down. Cook for 10 to 15 minutes, skin side down. Turn breast and cook 5 to 8 minutes more (shorter time for medium rare and longer for well-done).
  3. Allow breast to sit for approximately 10 minutes and begin cooking sautee. Sautee the butter, onions, red pepper, mushrooms, and sage in skillet until onions are golden brown.
  4. Place duck breast, cheese, and cover with sautรฉed vegetables.

Yield: Approximately 6 sandwiches