Beer-Braised Duck Sandwiches with Wild Blueberry Chutney
Raise your sandwich game to a new level with this crispy beer-braised duck sandwiches with wild blueberry chutney recipe.
| Servings | Prep Time | Cook Time |
| 4 | 30minutes | 1hour |
| Servings | Prep Time |
| 4 | 30minutes |
| Cook Time |
| 1hour |
Ingredients
- Crispy Finger Sandwiches with Beer-Braised Duck
- 3 tbsp olive oil
- 2-1/4 lb duck legs skinless, room temperature
- 1 tbsp Cajun spice mix
- 1-1/3 cup beer
- 6 pieces bread sliced length-wise
- 1/2 bunch lemon thyme leaves picked
- 5 oz Fontina cheese thinly sliced
- 12 slices prosciutto thinly sliced
- 1 finger chili thinly sliced
- to taste salt
- to taste ground black pepper
- Wild Blueberry Chutney
- 1/2 cup wild blueberries defrosted, strained
- 3/4 cup Van Dyk's wild blueberry juice
- 1 red finger chili chopped
- 1/2 cup shallot diced
- 1 garlic clove minced
- 1/4 cup brown sugar
- 1/4 cup cider vinegar
- 1 tsp English mustard powder
- 2 tbsp whiskey
- 1 splash Worcestershire sauce
- 1 pinch sweet paprika
- to taste salt
- to taste ground black pepper
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
Crispy Beer-Braised Duck Sandwiches
- Pre-heat oven to 375° F.
- Heat 1 tablespoon of olive oil in a large, high-sided oven safe pan over medium heat. Season duck legs with salt, pepper and Cajun spice. Sear duck legs on both sides until brown.
- Deglaze with beer, bring to a boil then reduce to a simmer. Cover pan with lid or foil, cook in oven until duck is tender, approximately 60-70 minutes. Set aside to cool.
- Remove meat from bones and shred into pieces.
- Strain cooking liquid into a pot over medium-high heat, reduce liquid by half. Remove from heat, mix in shredded duck meat and adjust seasoning.
- Lay 3 slices of bread on a clean cutting board and spread duck mixture over evenly.
- Place cheese slices over duck, sprinkle with thyme leaves and cover with top half of bread. With a serrated knife, remove crusts and slice each sandwich into 4 finger sandwiches, for a total of 12 finger sandwiches
- When ready to serve, wrap one slice of Prosciutto around each sandwich.
- Heat one tablespoon of olive oil in a pan over medium-high heat. Fry sandwiches on each side, until Prosciutto is crisp.
- Garnish with lemon thyme springs and sliced chili. Serve with Wild Blueberry Chutney.
Wild Blueberry Chutney
- Place wild blueberries, wild blueberry juice, pepper, shallot, garlic, vinegar, sugar, salt and pepper in a pot over medium heat until cooked, approximately 15 minutes. Add mustard powder and whiskey, stir and cook for an additional two minutes. Season with a splash of Worcestershire sauce and a pinch of paprika, set aside to cool.
Recipe Notes
Nutrition facts per serving:
Energy: 720 kcal / 3020 kJ
Protein: 52 g
Fat: 32 g
Carbohydrates: 45 g
Fiber: 5 g
Sodium: 850 mL
