Ancho-Orange Roasted Duck Sandwiches with Manchego
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·salt and pepper to taste
1 corange juice
1/2 can(s)maple syrup
3 Tbspancho chili powder, divided
·zest of one orange
1 1/2 cromaine lettuce, chopped
2 Tbspcilantro, chopped
8 slicesandwich-sized flatbread
2 Tbspsour cream
6 ozmanchego cheese, sliced
How to Make Ancho-Orange Roasted Duck Sandwiches with Manchego
- 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 orange juice, maple syrup and 2 tablespoons of the ancho chili powder, turning the duck legs a few times to evenly coat, ending with the skin side up. Press equal amounts of orange zest onto exposed portion of each leg. Roast for 90 minutes, turning twice.
- While the duck roasts, make the other accompaniments. Thinly slice the tomatoes and set aside. Toss the Romaine lettuce with the cilantro and 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.)
- When the duck has finished cooking, remove the legs from the pan and shake off excess liquid and set on a cutting board to cool. Pour 2/3 cup of the cooking liquid into a small saucepan, add the remaining 1 tablespoon of ancho chili powder and bring to a boil. Reduce by half, remove from heat and stir in the sour cream.
- When the duck is cool enough to handle, shred the meat and skin into bite-sized pieces.
- To assemble, add equal amounts of tomatoes, Romaine, duck and Manchego to half of the flatbread slices, drizzle with reduced cooking liquid, then top with remaining flatbread slices. Serve immediately.