Cabernet Roasted Duck Sandwiches with Roquefort
By
Jamie Brown-Miller
@JKMillerinc
1
Savory, slow-roasted duck is accompanied by peppery arugula and tangy Roquefort in this easy, yet decadent dish.
Ingredients
-
4duck legs
-
·salt and pepper to taste
-
1 ccabernet sauvignon wine
-
6 clovegarlic, crushed
-
2 Tbspdried rosemary
-
1large red onion, sliced
-
2 Tbspbutter
-
8 slicesandwich-sized flatbread
-
1/2 croquefort cheese, crumbled
-
1/4 csour cream
-
1 1/2 carugula
How to Make Cabernet Roasted Duck Sandwiches with Roquefort
- Preheat oven to 375 degrees. Score the duck skin with a knife, then place duck legs in a small roasting pan or casserole dish. Sprinkle evenly with salt and pepper. Add wine, garlic and rosemary, turning the duck legs a few times to evenly coat, ending with the skin side up. Roast for 90 minutes, turning twice.
- While the duck roasts, make the other accompaniments. In a medium skillet, cook the onions with butter, salt and pepper on medium heat, stirring occasionally, until caramelized, about 30 minutes. Set aside.
- Bake the flatbread on a large baking sheet for 7-10 minutes or until crispy and light golden brown. (This can be done while the duck cooks, simply use the second rack in your oven.)
- In a small bowl, mix together the Roquefort and sour cream.
- When the duck has finished cooking, remove the legs from the pan and shake off excess liquid. Reserve 1/2 cup of the cooking juices in a small bowl. When the duck is cool enough to handle, shred the meat and skin into bite-sized pieces.
- To assemble, add equal amounts of arugula, onions, duck and roquefort to half of the flatbread slices, drizzle with reserved cooking juices, then top with remaining flatbread slices. Serve immediately.
