Grilled Rosemary Duck Breast Sandwiches with Onion Marmalade
Ingredients
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1
1/4 cup Dijon Mustard
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2
1 Tbsp. Dried Rosemary, crushed
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3
6 Maple Leaf Farms Boneless Duck Breasts, thawed if frozen
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4
2 Tbsp. Duck Fat or Butter
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5
2 large Yellow Onions, thinly sliced
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6
1 Tbsp. Worcestershire Sauce
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7
1 Tbsp. Light Brown Sugar
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8
1/4 tsp. Salt
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9
1/4 tsp. Black Pepper, freshly ground
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10
6 large Leaves Red Lettuce or Romaine Lettuce
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11
6 individual Focaccia or Ciabatta Rolls, about 5" in diameter, split
Directions
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1
Remove the skin from the duck breasts.
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2
Combine mustard, rosemary and garlic; mix well.
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3
Spread mixture evenly over both sides of duck breasts.
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4
Cover; refrigerate while preparing onion marmalade.
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5
Heat duck fat in a large nonstick skillet over medium heat.
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6
Add sliced onions; cover and cook 15 minutes or until onions are softened, stirring each 5 minutes.
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7
Stir in Worcestershire sauce, brown sugar, salt and pepper.
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8
Cook uncovered 5 minutes or until onions are very tender and liquid evaporates, stirring frequently.
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9
(Onions may be prepared and refrigerated up to 24 hours before serving. Let stand at room temperature 20 minutes.)
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10
Prepare charcoal or gas grill.
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11
Arrange duck breasts on grid over medium-high coals. Grill covered 5 minutes.
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12
Turn; continue grilling covered 5 to 7 minutes or until internal temperature of duck registers 155 °F.
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13
Transfer duck to carving board; tent with foil and let stand 5-10 minutes.
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14
(Internal temperature of duck will rise to 165 °F.)
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15
Carve duck crosswise into thin slices.
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16
Place lettuce leaves on bottoms of rolls; top with sliced duck, onion jam and tops of rolls.
