This is a super delicious sandwich that combines two of my favorite’s, smoked duck and peaches…and bread, and havarti cheese, and…oh I said two. However, I can’t take all of the credit for it, our Executive Chef for Get ‘Em Girls Catering came up with this while we were deciding on what to prepare for a client tasting. It’s absolutely divine and if you can, please try it at least once.
Prep Time: 10 minutes
Cook Time: 10 minutes (not including red onion spread)
Ready In: 20 minutes
Yields: 2 servings
8 ounces fully-cooked smoked duck breast (recommended D’Artagnan)
4 tablespoons red onion spread (recipe below)
4 slices Havarti cheese
2 ripe peaches, sliced into 1/4 slices
2 Asiago, Kaiser, or Brioche rolls
1 tablespoon olive oil
Tools Needed: Panini or Sandwich Press
1. Score the fat side of the duck breast with a sharp knife, making sure not to cut too far into the meat of the duck breast. Heat a small skillet over medium heat until very hot. Using tongs, place the duck breast, fat side down into the pan and cook until brown and the fat has rendered, about 5 minutes.
2. Remove the duck from the pan and thinly slice on an angle. Split the rolls in half and spread 1 tablespoon of the red onion spread onto each half. Layer with the Havarti, duck, and then peaches and place into the panini or sandwich press.
3. Brush the top of the sandwich with the olive oil and close the lid on the press. Cook just until the bread is crisp and the cheese has melted, about 3 minutes and serve.
Note: If you don’t have a sandwich press, you can still achieve the same effect by placing the sandwich back into the pan that you cooked the duck in with 1 tablespoon of olive oil. Brush another tablespoon of olive oil onto the top of the sandwich and place a piece of aluminum foil over the top. Press another heavy small skillet, on top of the sandwich until crisp and flattened. Flip and crisp the other side before serving.
Now for the red onion spread…
Red Onion Spread
1 tablespoon olive oil
1 medium red onion, thinly sliced
1/4 cup light brown sugar
3 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons mayonnaise
1 tablespoon grain mustard
1. In a medium skillet, heat the olive oil over medium heat until almost smoking. Add the onions to the skillet and cook, stirring often, until the onions begin to caramelize, about 10 minutes.
2. Add the sugar, vinegar, salt and pepper and cook until sugar is dissolved. Transfer to a small bowl and allow to cool completely.
3. Once cool, stir in the mayonnaise and mustard and use immediately or transfer to an air-tight container and refrigerate for up to 2 weeks.