Grilled Rosemary Duck Breast Sandwiches with Onion Marmalade

Great for a garden party!


Prep Time {45 min}

Cook Time {32 min}

Serving Size {6 servings}


1/4 cup Dijon Mustard

1 Tbsp. Dried Rosemary, crushed

6 Maple Leaf Farms Boneless Duck Breast Filets, thawed if frozen

2 Tbsp. Duck Fat or Butter

2 large Yellow Onions, thinly sliced

1 Tbsp. Worcestershire Sauce

1 Tbsp. Light Brown Sugar

1/4 tsp. Salt

1/4 tsp. Black Pepper, freshly ground

6 large Leaves Red Lettuce or Romaine Lettuce

6 individual Focaccia or Ciabatta Rolls, about 5” in diameter, split


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1. Remove the skin from the duck breasts.

2. Combine mustard, rosemary and garlic; mix well. Spread mixture evenly over both sides of duck breasts. Cover; refrigerate while preparing onion marmalade.

3. Heat duck fat in a large nonstick skillet over medium heat. Add sliced onions; cover and cook 15 minutes or until onions are softened, stirring each 5 minutes. Stir in Worcestershire sauce, brown sugar, salt and pepper. Cook uncovered 5 minutes or until onions are very tender and liquid evaporates, stirring frequently. (Onions may be prepared and refrigerated up to 24 hours before serving. Let stand at room temperature 20 minutes.)

4. Prepare charcoal or gas grill. Arrange duck breasts on grid over medium-high coals. Grill covered 5 minutes. Turn; continue grilling covered 5 to 7 minutes or until internal temperature of duck registers 155º F. Transfer duck to carving board; tent with foil and let stand 5-10 minutes. (Internal temperature of duck will rise to 165º F.) Carve duck crosswise into thin slices. Place lettuce leaves on bottoms of rolls; top with sliced duck, onion jam and tops of rolls.

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