Beer-Braised Duck Sandwiches with Wild Blueberry Chutney

Raise your sandwich game to a new level with this crispy beer-braised duck sandwiches with wild blueberry chutney recipe.

Beer-braise duck sandwiches with wild blueberry dressing
Beer-Braised Duck Sandwiches with Wild Blueberry Chutney
Beer-Braised Duck Sandwiches with Wild Blueberry Chutney
Servings Prep Time Cook Time
4 30minutes 1hour
Servings Prep Time
4 30minutes
Cook Time
1hour
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
    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.
    Recipe Notes

    Nutrition facts per serving:
    Energy: 720 kcal / 3020 kJ
    Protein: 52 g
    Fat: 32 g
    Carbohydrates: 45 g
    Fiber: 5 g
    Sodium: 850 mL