Real Recipes From Real Home Cooks ®

ancho-orange roasted duck sandwiches with manchego

(1 rating)
Recipe by
Jamie Brown-Miller
Napa, CA

A little spicy, a little sweet and every bit as delicious as it sounds! I love this recipe because I can just let the duck roast in the oven, filling the house with a mouthwatering aroma.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr 30 Min

Ingredients For ancho-orange roasted duck sandwiches with manchego

  • 4
    duck legs
  • salt and pepper to taste
  • 1 c
    orange juice
  • 1/2 can
    maple syrup
  • 3 Tbsp
    ancho chili powder, divided
  • zest of one orange
  • 2
    ripe tomatoes
  • 1 1/2 c
    romaine lettuce, chopped
  • 2 Tbsp
    cilantro, chopped
  • 8 slice
    sandwich-sized flatbread
  • 2 Tbsp
    sour cream
  • 6 oz
    manchego cheese, sliced

How To Make ancho-orange roasted duck sandwiches with manchego

  • 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 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.
  • 2
    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.)
  • 3
    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.
  • 4
    When the duck is cool enough to handle, shred the meat and skin into bite-sized pieces.
  • 5
    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.

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