maclavin
09-04-2011, 03:01 PM
Quick and easy. IT'S WHAT'S for dinner at my house at least once a month. Found it at the DU site
Philly-style Duck Sandwiches: serves 4
Ingredients
3 cups skinless duck breast fillets, very thinly sliced (Place the duck breasts in the freezer for an hour or two to firm up before slicing as thinly as possible with a sharp, thin-bladed knife.)
1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Ό teaspoon kosher salt
Ό teaspoon coarse or freshly ground black pepper
2 cups yellow onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
2 garlic cloves, minced
Tabasco sauce, dash or two
4 slices pepper jack cheese
4 soft Italian rolls
Directions
1. In a medium bowl, combine half the olive oil with the red wine vinegar, Dijon mustard, salt, and pepper. Add the duck slices and toss to coat. Cover and refrigerate for two hours.
2. Heat the remaining oil in a large, heavy skillet over medium-high heat. Add the onions, peppers, and garlic. Cook, stirring often, until the onions are lightly browned. Mound the onion mixture on one side of the skillet. Add the marinated duck to the other side of the skillet and stir-fry for two to three minutes. Once cooked, season with Tabasco sauce.
3. Combine the meat and onion mixture. Form into four rectangular mounds, top with cheese, and cook until the cheese is melted. Fill each roll with the meat, onion, and cheese mixture
Philly-style Duck Sandwiches: serves 4
Ingredients
3 cups skinless duck breast fillets, very thinly sliced (Place the duck breasts in the freezer for an hour or two to firm up before slicing as thinly as possible with a sharp, thin-bladed knife.)
1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Ό teaspoon kosher salt
Ό teaspoon coarse or freshly ground black pepper
2 cups yellow onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
2 garlic cloves, minced
Tabasco sauce, dash or two
4 slices pepper jack cheese
4 soft Italian rolls
Directions
1. In a medium bowl, combine half the olive oil with the red wine vinegar, Dijon mustard, salt, and pepper. Add the duck slices and toss to coat. Cover and refrigerate for two hours.
2. Heat the remaining oil in a large, heavy skillet over medium-high heat. Add the onions, peppers, and garlic. Cook, stirring often, until the onions are lightly browned. Mound the onion mixture on one side of the skillet. Add the marinated duck to the other side of the skillet and stir-fry for two to three minutes. Once cooked, season with Tabasco sauce.
3. Combine the meat and onion mixture. Form into four rectangular mounds, top with cheese, and cook until the cheese is melted. Fill each roll with the meat, onion, and cheese mixture