This duck sandwich was inspired by an episode I saw on Diners, Drive-in & Dives. The restaurant was Beer Belly in LA’s Korea town. I watched as the chef used the whole duck. He made a dinner, duck fat fries and a sandwich. I, also did the same. I have reserved the duck fat and it is sitting in my fridge now waiting for a good use. The sandwich was a really good change of pace from my traditional sandwiches.
- 1 whole duck
- Salt & pepper to taste
- 2 pieces of provolone cheese
Pre-heat your oven to 350 degrees. Generously season your duck and place on a broiling pan. Add water in the tray of the pan. Cook in the oven for 60 – 70 minutes. Reserve the liquid and add it to water until you fill up a small pot. Bring it to a boil and then reduce to a simmer. Now you will have duck au jus for your sandwich.
Let the duck cool and then slice. Put the duck back in the pot with the au jus to finish the cooking and to infuse more flavor.
To prepare the sandwich, take the sliced duck and lay across the bottom side of the roll. Top with a couple of pieces of provolone. Place in a 350 degree oven for about 2 minutes. You want the cheese to just melt. Serve with the au jus.