|Ingredients||Bread, Poultry, Cheese|
|Day Part||Dinner, Lunch|
Building layers of flavor is the goal of this recipe. From the fresh pulled duck to the whipped mascarpone cheese, this sandwich is sure to please.
1/4 cup olive oil
1/2 cup fine julienne white onions
1 garlic clove, minced
1 tsp. chopped fresh rosemary
6 oz. pulled duck
2 tbsp. olive oil
1/2 cup finely diced onions
2 tbsp. sugar
Pinch salt and pepper
1/4 cup pitted and chopped cured black olives
1/2 cup grape tomatoes, chopped
1 square (4-in.) focaccia, split
1/2 cup mascarpone cheese, whipped
- In skillet, heat olive oil over med. heat. Sauté onions and garlic until translucent. Stir in rosemary.
- Reduce heat to low; add duck and heat slowly until warmed through.
- Prepare relish: In another skillet, heat 2 tbsp. olive oil. Add onions and sugar; cook over med.-high heat until translucent. Stir in salt, pepper, olives and tomatoes; cook until tomatoes are slightly wilted. Hold at room temperature.
- To serve, toast focaccia. Top focaccia bottom with warm duck mixture. Garnish with relish and mascarpone; cover with focaccia top.