Sandwich

  (Robert Lachman / Los Angeles Times)

 

Duck breast and beer sandwich

Total time: About 1 hour

Servings: 4

Note: Adapted from "Primal Cuts" by Marissa Guggiana


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1 pound boneless duck breasts, skin removed

Salt and pepper

3 tablespoons olive oil, divided

2 onions, sliced into thick rings

2 tablespoons light brown sugar

4 cloves garlic, chopped

2 tablespoons grainy mustard

1 red bell pepper, sliced into thin strips

Pinch chile flakes

1 cup flat dark beer

1/4 cup mayonnaise

4 sandwich rolls

4 lettuce leaves

4 tomato slices

4 slices provolone cheese (or your favorite)

1. Season the duck breasts liberally with salt and pepper.

2. Heat 2 tablespoons of the oil over high heat in a large skillet and sear the breasts quickly on both sides, but not past rare. Remove and set aside.

3. Add the remaining oil and onions. Reduce the heat to low and cook the onions 4 to 5 minutes to soften. Add the brown sugar and stir, then continue to cook until the brown sugar has melted and coated the onions, 3 to 4 minutes more. Add the garlic, mustard, pepper strips, chile flakes and beer and simmer until the liquid in the pan is reduced to about one-fourth cup.

4. Return the breasts to the pan, cover and cook to medium-rare, about 5 minutes. Remove from heat and slice the duck thinly on the diagonal.

5. Spread the mayonnaise on the rolls and add the lettuce, tomato and cheese. Divide the duck, peppers and onions among the sandwiches. Serve immediately.

Each serving: 685 calories; 37 grams protein; 48 grams carbohydrates; 3 grams fiber; 36 grams fat; 9 grams saturated fat; 115 mg cholesterol; 10 grams sugar; 887 mg sodium.