cabernet roasted duck sandwiches with roquefort

★★★★★ 2 Reviews
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By Jamie Brown-Miller
from Napa, CA

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

★★★★★ 2 Reviews
serves 4
prep time 10 Min
cook time 1 Hr 30 Min

Ingredients For cabernet roasted duck sandwiches with roquefort

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

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