Crispy Finger Sandwiches with Beer-Braised Duck and Wild Blueberry Chutney
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:
- Pre-heat oven to 375° F.
- 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.
- 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.
- Remove meat from bones and shred into pieces.
- 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.
- Lay 3 slices of bread on a clean cutting board and spread duck mixture over evenly.
- 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
- When ready to serve, wrap one slice of Prosciutto around each sandwich.
- Heat one tablespoon of olive oil in a pan over medium-high heat. Fry sandwiches on each side, until Prosciutto is crisp.
- Garnish with lemon thyme springs and sliced chili. Serve with Wild Blueberry Chutney.
Wild Blueberry Chutney
- 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!