Crispy Finger Sandwiches with Beer-Braised Duck and Wild Blueberry Chutney

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Crispy Finger Sandwiches with Beer-Braised Duck and Wild Blueberry Chutney Picture


Crispy Finger Sandwiches with Beer-Braised Duck:
3 tbsp (45 ml) olive oil
2 ¼ lb duck legs, skinless (room temperature)
1 tbsp (15 ml) Cajun spice mix
1 1/3 cup (325 ml) beer (lager if available)
6 pieces of bread sliced length-wise
½ bunch lemon thyme, leaves picked, reserving 12 stems for garnish
¾ cup (180 ml) Fontina cheese, thinly sliced
12 slices Prosciutto, thinly sliced
1 finger chili, thinly sliced
Salt and pepper to taste

Wild Blueberry Chutney:
½ cup (125 ml) wild blueberries (defrosted), strained
¾ cup (180 ml) wild blueberry juice
1 red finger chili, chopped
½ cup (125 ml) shallots, diced
1 clove garlic, minced
¼ cup (60 ml) brown sugar
¼ cup (60 ml) malt or cider vinegar
1 heaping tsp (5 ml) English mustard powder
2 tbsp (30 ml) whiskey
Splash of Worcestershire sauce
Pinch sweet paprika
Salt and pepper to taste


Crispy Beer-Braised Duck Sandwiches:

  1. Pre-heat oven to 375° F.
  2. Heat 1 tablespoon of olive oil in a large, high-sided oven safe pan over medium heat. Season duck legs with salt, pepper and Cajun spice. Sear duck legs on both sides until brown.
  3. Deglaze with beer, bring to a boil then reduce to a simmer. Cover pan with lid or foil, cook in oven until duck is tender, approximately 60-70 minutes. Set aside to cool.
  4. Remove meat from bones and shred into pieces.
  5. Strain cooking liquid into a pot over medium-high heat, reduce liquid by half. Remove from heat, mix in shredded duck meat and adjust seasoning.
  6. Lay 3 slices of bread on a clean cutting board and spread duck mixture over evenly.
  7. Place cheese slices over duck, sprinkle with thyme leaves and cover with top half of bread. With a serrated knife, remove crusts and slice each sandwich into 4 finger sandwiches, for a total of 12 finger sandwiches
  8. When ready to serve, wrap one slice of Prosciutto around each sandwich.
  9. Heat one tablespoon of olive oil in a pan over medium-high heat. Fry sandwiches on each side, until Prosciutto is crisp.
  10. Garnish with lemon thyme springs and sliced chili. Serve with Wild Blueberry Chutney.

Wild Blueberry Chutney

  1. Place wild blueberries, wild blueberry juice, pepper, shallot, garlic, vinegar, sugar, salt and pepper in a pot over medium heat until cooked, approximately 15 minutes. Add mustard powder and whiskey, stir and cook for an additional two minutes. Season with a splash of Worcestershire sauce and a pinch of paprika, set aside to cool.

Preparation time: approx. 30 minutes

Cooking time in the oven: 60-70 minutes


Energy: 720 kcal / 3020 kJ
Protein: 52 g
Fat: 32 g
Carbohydrates: 45 g
Fiber: 5 g
Sodium: 850 ml

Wild Blue is Good for You!