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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 505.0
  • Total Fat: 16.9 g
  • Cholesterol: 72.5 mg
  • Sodium: 753.2 mg
  • Total Carbs: 56.2 g
  • Dietary Fiber: 3.7 g
  • Protein: 30.8 g

View full nutritional breakdown of Smoked Duck & Cherry Pressed Sandwich calories by ingredient
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Smoked Duck & Cherry Pressed Sandwich

Submitted by: KISHZIH

Introduction

from chow.com
http://www.chow.com/recipes/12
033
from chow.com
http://www.chow.com/recipes/12
033

Number of Servings: 1

Ingredients

    1/3 cup Bing cherries, pitted and halved
    1 teaspoon sherry vinegar
    1/3 cup baby arugula leaves, torn into bite-size pieces
    1 teaspoon olive oil
    1 (6-inch) sweet French roll
    2 ounces smoked duck breast, thinly sliced
    1 ounce mild soft cheese, such as Gorgonzola dolce, manchego or chevre

Directions

Heat a grill pan or a gas or charcoal grill over medium heat (350°F).

Combine cherries and vinegar in a small bowl and season well with salt and freshly ground black pepper. Toss to combine, and set mixture aside to macerate for at least 10 minutes. In a separate small bowl, toss arugula leaves with olive oil, season with salt and freshly ground black pepper, and set aside. Slice the roll in half horizontally and pull out the interior of the bottom half to create a pocket.

When the cherries have macerated and the grill is heated, prepare your sandwich. Fill the bottom half of the roll by layering arugula, duck breast, and cheese, then top with the cherry mixture, including any juices in the bowl. Close the sandwich with the top piece of bread, press down until it’s flattened, and wrap it in aluminum foil.

Place sandwich in the heated pan or on the grill, and weight it down with a heavy object (a filled teapot or a frying pan works well). Grill until bread is toasted and cheese is melted, turning over halfway through, about 10 minutes total. Let sandwich rest in foil 3 to 4 minutes before slicing and eating.

Number of Servings: 1

Recipe submitted by SparkPeople user KISHZIH.






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