RECIPE OF THE WEEK: Duck + Baguette Fall Sandwich


How is it possible that you’ve never tried your favorite sandwich? Don't even think about adding pumpkin spice to this baby.

1 1/2 1b. DUCKCHAR Duck Breasts
Kosher Salt
Fresh ground black pepper
1 garlic clove, grated
1 tsp. lemon zest
1 tbsp. chopped parsley
½ tsp. crushed rep pepper flakes
½ tsp. steak seasoning
1 stick salted butter, room temperature
French baguette

Step 1 - In a small bowl mix together garlic, lemon zest, parsley, red pepper flakes, and steak seasoning. Fold in butter and mix well. Set aside.

Step 2 - Grill DUCKCHAR Duck Breasts (see grilling instructions here). Transfer to a clean plate and spread 2 to 3 tablespoons of butter over duck; cover with foil and let it rest for five minutes. Cut into thin slices.

Step 3 - Assemble sandwiches; spread thin layer of butter on one side of all bread slices. With buttered side up, add handful of arugula and DUCKCHAR Duck Breasts and top with bread (buttered side down). Enjoy immediately.