cabernet roasted duck sandwiches with roquefort

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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