Place the cherries in a nonstick sauce pot. Pour 1.4 L. of braising liquid to just cover the cherries. Bring to a boil. Simmer 3-4 minutes until the cherries are soft and plump. Place in a strainer. Allow to drain. Rough-chop the cherries. Reserve braising liquid for dipping. Place both in separate storage containers. Cover, label, date and refrigerate until needed.
1. Place 114 g. of duck, 60 ml. of braising liquid and 14 g. of cherries in a nonstick sauté pan. Bring to a boil. Cook until the liquid has completely reduced. Season to taste with salt and pepper.
2. Slice a loaf of bread in half lengthwise. Spray the inside of both halves with pan spray. Place the bread, oiled-side down, on a heated flat-griddle. Cook until golden-brown. Spread 1 Tbsp. of mayonnaise on the bottom half of the bread.
3. Spread the duck and cherries out on top of the mayonnaise. Sprinkle 2 Tbsp. of blue cheese on top of the duck. Place under a heated salamander to warm and melt the cheese. Place the top on the sandwich.
4. Place a 120 ml. ramekin of warmed braising liquid on the backside of a warmed serving plate. Place the sandwich on the plate next to the ramekin.
Search Our Site…