Open-faced Tuscan Duck Sandwich
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.
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
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
- 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.
- 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.
- To assemble: Lightly toast foccacia under salamander. Place toast halves on plate and top with duck. Garnish with relish and mascarpone cheese.