Open-faced Tuscan Duck Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
1

Duck breasts should be served medium, like a fine steak. When properly done, it is pink inside. (Cook to 152°-155°F and let it rest/set.) A perfectly cooked boneless duck breast should not be dry and tough or very red and soft.

Ingredients

Duck:
1/2 cup fine julienne white onions
1 large garlic clove, minced
1/4 cup olive oil
1 tsp. chopped fresh rosemary
6 oz. pulled, cooked duck

Relish:
1/2 cup small onion, diced
2 tbsp. olive oil
2 tbsp. sugar
Pinch salt and pepper
1/2 cup grape tomatoes, chopped
1/4 cup pitted and chopped cured black olives (Kalamatas, for example)

1 piece foccacia, cut into 4-in. square, then cut in half
1/2 cup mascarpone cheese, whipped, at room temperature

Steps

  1. Prepare Duck: Sauté onions and garlic in olive oil over med. heat until translucent.  Add rosemary and stir for a few seconds. Add duck and heat slowly until warmed through. Keep warm.
  2. Prepare Relish: Cook onion in olive oil with sugar over med. heat until translucent. Stir in sugar, salt and pepper. Add tomatoes and olives; cook until tomatoes are slightly wilted. Can be made one day ahead and refrigerated. Bring to room temperature to serve.
  3. To assemble: Lightly toast foccacia under salamander.  Place toast halves on plate and top with duck. Garnish with relish and mascarpone cheese.
Source: Courtesy of Maple Leaf Farms

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources