Grilled Rosemary Duck Breast Sandwiches with Onion Marmalade
Tender duck breast with a hint of rosemary topped with a savory onion marmalade. Great for a garden party or outdoor gathering.
Ingredients
Marinade
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1/4 cup Dijon Mustard
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1 Tbsp Dried Rosemary, crushed
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3 cloves of Garlic, minced
Duck
Onion Marmalade
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2 Tbsp Duck Fat or Butter
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2 large Yellow Onions, thinly sliced
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1 Tbsp Worcestershire Sauce
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1 Tbsp Light Brown Sugar
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1/4 tsp Salt
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1/4 tsp Black Pepper, freshly ground
Sandwich
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6 large Romaine or Red Lettuce leaves
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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. Cover and refrigerate while preparing onion marmalade.
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4
Heat duck fat in a large nonstick skillet over medium heat.
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5
Add sliced onions. Cover and cook 15 minutes or until onions are softened, stirring every 5 minutes.
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6
Stir in Worcestershire sauce, brown sugar, salt and pepper.
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7
Cook uncovered 5 minutes or until onions are very tender and liquid evaporates, stirring frequently. (Onions may be prepared and refrigerated up to 24 hours before serving. Let stand at room temperature 20 minutes before plating.)
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8
Prepare charcoal or gas grill.
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9
Arrange duck breasts on grid over medium-high coals. Grill covered 5 minutes. Turn and continue grilling, covered 5 to 7 minutes or until internal temperature of duck registers 155 °F.
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10
Transfer duck to carving board. Tent with foil and let stand 5-10 minutes or until internal temperature of duck reaches 165 °F.
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11
Carve duck crosswise into thin slices.
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12
Place lettuce leaves on bottoms of rolls, top with sliced duck, onion jam and tops of rolls.
