Cabernet Roasted Duck Sandwiches with Roquefort

Jamie Brown-Miller


Savory, slow-roasted duck is accompanied by peppery arugula and tangy Roquefort in this easy, yet decadent dish.


★★★★★ 2 votes

10 Min
1 Hr 30 Min


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duck legs
salt and pepper to taste
1 c
cabernet sauvignon wine
6 clove
garlic, crushed
2 Tbsp
dried rosemary
large red onion, sliced
2 Tbsp
8 slice
sandwich-sized flatbread
1/2 c
roquefort cheese, crumbled
1/4 c
sour cream
1 1/2 c

How to Make Cabernet Roasted Duck Sandwiches with Roquefort


  • 1Preheat 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.
  • 2While 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.
  • 3Bake 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.)
  • 4In a small bowl, mix together the Roquefort and sour cream.
  • 5When 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.
  • 6To 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.

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About Cabernet Roasted Duck Sandwiches with Roquefort

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