Grilled Rosemary Duck Breast Sandwiches with Onion Marmalade

Grilled rosemary duck breast sandwich with onion marmalade

Ingredients

  • 1

    1/4 cup Dijon Mustard

  • 2

    1 Tbsp. Dried Rosemary, crushed

  • 3

    6 Maple Leaf Farms Boneless Duck Breasts, thawed if frozen

  • 4

    2 Tbsp. Duck Fat or Butter

  • 5

    2 large Yellow Onions, thinly sliced

  • 6

    1 Tbsp. Worcestershire Sauce

  • 7

    1 Tbsp. Light Brown Sugar

  • 8

    1/4 tsp. Salt

  • 9

    1/4 tsp. Black Pepper, freshly ground

  • 10

    6 large Leaves Red Lettuce or Romaine Lettuce

  • 11

    6 individual Focaccia or Ciabatta Rolls, about 5" in diameter, split

Directions

  • 1

    Remove the skin from the duck breasts.

  • 2

    Combine mustard, rosemary and garlic; mix well.

  • 3

    Spread mixture evenly over both sides of duck breasts.

  • 4

    Cover; refrigerate while preparing onion marmalade.

  • 5

    Heat duck fat in a large nonstick skillet over medium heat.

  • 6

    Add sliced onions; cover and cook 15 minutes or until onions are softened, stirring each 5 minutes.

  • 7

    Stir in Worcestershire sauce, brown sugar, salt and pepper.

  • 8

    Cook uncovered 5 minutes or until onions are very tender and liquid evaporates, stirring frequently.

  • 9

    (Onions may be prepared and refrigerated up to 24 hours before serving. Let stand at room temperature 20 minutes.)

  • 10

    Prepare charcoal or gas grill.

  • 11

    Arrange duck breasts on grid over medium-high coals. Grill covered 5 minutes.

  • 12

    Turn; continue grilling covered 5 to 7 minutes or until internal temperature of duck registers 155 °F.

  • 13

    Transfer duck to carving board; tent with foil and let stand 5-10 minutes.

  • 14

    (Internal temperature of duck will rise to 165 °F.)

  • 15

    Carve duck crosswise into thin slices.

  • 16

    Place lettuce leaves on bottoms of rolls; top with sliced duck, onion jam and tops of rolls.

Grilling Duck Breast Quack Hack

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Prep Time: 45 min
Cook Time: 32 min
Ready Time: 1 Hour 30 Minutes
Servings: 6