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Grilled duck breast sandwich with a sundried tomato, black olive, & bacon pesto

Sandwich:
6 duck breasts, boneless, skinless and pounded to ½ -inch thickness
peanut oil
salt and pepper
12 slices rosemary bread, Kaiser rolls, or bread of your choice, toasted
lettuce, mayonnaise, and/or other desired garnishes
Sundried Tomato, Black Olive and Bacon Pesto

Sundried Tomato, Black Olive and Bacon Pesto:
1 cup sun dried tomatoes, very finely chopped
½ cup smoked bacon, finely chopped (cooked until crisp and drained)
½ cup black olives, finely chopped (use Nicoise or Kalamata)
¾ cup grated Parmesan or Asiago cheese
1 large clove garlic, minced
1 tbsp. Balsamic vinegar
2 tsp. Freshly ground black pepper
½ cup pine nuts, lightly toasted and coarsely chopped
¾ cup fresh basil, finely chopped

Make pesto: Use a food processor to chop each ingredient if desired. For best results process each ingredient separately. Stir all ingredients together in a medium bowl until evenly blended. Correct seasonings. Set aside enough for sandwiches in a small serving bowl. This pesto can be used on croutons as an appetizer and is also delicious as a topping for grilled poultry, fish and other meats. It can be frozen up to two weeks in an airtight container. If made ahead, leave bacon out until just before serving. Makes about 3 cups pesto.

Make sandwich: Keep duck breasts cool until about 20 minutes before grilling. Brush duck breasts with peanut oil and then sprinkle with salt and pepper on both sides. Set aside until grill is hot. Grill breasts for 4 minutes on first side, then finish grilling on second side till just done and still slightly pink. Do not overcook as duck can dry out easily. Arrange cooked duck breasts onto toasted bread or rolls and place onto serving plates. Top with 2 tablespoons pesto and offer other condiments. Serve immediately. Makes 6 sandwiches.

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