Grilled Harvest Duck Breast Sandwich

Chef Bobby (Sling Blade) Medina

Ingredients:

1 Pekin Duck Breast
American, Provolone, or cheese of choice
Roll

Rub Ingredients:
1 Tbs. Kosher Salt
1/4 tsp. Black Peppers
½ tsp. Red Pepper Flare
½ tsp. Garlic Powder

Saute Ingredient:
1/4 stick Butter
1/2 cup Onions
1/2 cup Red Pepper
½ cup Mushrooms
1/4 tsp. Sage

Preparation:

1) Trim excess fat from around duck breast.  Score skin side
     without cutting into meat (This will help retain succulence and
     allow the fat to cook off).
2) Apply rub liberally to both sides of the breast.  Set grill to
    medium heat and place breast skin side down.  Cook for 10 to
    15 minutes, skin side down.  Turn breast and cook 5 to 8
    minutes more (shorter time for medium rare and longer for
    well-done).
3) Allow breast to sit for approximately 10 minutes and begin
    cooking saute.  Saute the butter, onions, red pepper,
    mushrooms, and sage in skillet until onions are golden
    brown.
4) Place duck breast, cheese, and cover with sauteed
    vegetables.

Yield:  Approximately 6 sandwiches