Duck Panini Recipe

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Lunch & Luncheon Recipes
Duck Panini
Blue Cheese Lamb Burgers
Tuna Penne
Chicken Pasta with Lemon
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Berries with Yogurt Sauce

Duck Panini

If you have a panini press or sandwich press, they work well for this recipe. Otherwise, just use a heavy pan such as cast-iron to weight the sandwiches while grilling.

Recipe makes 4 panini.

8 slices heavy, rustic bread such as ciabatta or one long sourdough baguette cut into 4 pieces and split or 4 sourdough rolls
2 cups meat from one roasted duckling, diced
1-2 tbl yellow or dijon mustard
1/4 cup diced red onion
1/4 cup diced red bell pepper
1 clove garlic, minced
1 clove garlic, split
2 tsp minced fresh rosemary
Thinly sliced swiss or fontina cheese
Olive Oil
Salt & Pepper

Sauté onion, bell pepper and rosemary until softened
Add minced garlic, stir and turn off heat
In a small bowl combine sautéed vegetables with mustard
Add diced duck and mix well. Add olive oil if needed to develop a 'chicken-salad' like consistency
Heat a grill pan, griddle or heavy skillet over medium heat
Brush olive oil on both sides of bread and grill on one side until lightly toasted (about 1 minute)
Place bread slices toasted side up and spread 1/4 duck mixture on half the slices
Top with cheese slices
Place remaining bread slices toasted side down on top of the cheese
Place each sandwich into the grill pan and place a heavy skillet on top to weight
Toast until bread is golden brown, turn and toast other side until golden brown and cheese is melted
Remove from grill and slice in half

Serve with Arugula with Lemon

Questions about this recipe?

Lunch & Luncheon Recipes

Duck Panini