Duck Pimento Sandwich
Ingredients
- 1 large duck breast deboned
- 2 red peppers trimmed and halved
- ½ Ciabatta baguette
- ¼ cup olive oil
Pimento Cheese
- 2 cup cheddar cheese
- 8 ounce cream cheese
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- ½ cup Parmesan cheese
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp ppper
Instructions
- Preheat the grill to medium-heat or 400F, turning off the middle burners to allow indirect grilling.
- Score skin of your breast. Make sure not to cut into the meat.
- Generously season with salt and pepper.
- Place the duck breast, skin side down, over the indirect grilling zone and close the lid.
- Cut the red peppers in half and remove the stems and seeds then brush with olive oil and season to taste.
- Roast the red peppers on the direct grilling zone for about 10 minutes or until the skins are well charred. (make sure to turn them a few times while grilling.)
- Turn your duck breast meat side down and cook another 10 minutes or until the internal temperature is at 135F.
- Remove the duck and the red peppers from the grill and cover the duck with aluminum foil to rest about 5-10 minutes
- Remove the skin from the peppers and dice one of them for the cheese mixture. slice the other one for the toppings.
- Slice the ciabatta baguette, brush with olive oil and grill over direct heat for 2-5 minutes.
- Combine all the Pimento cheese ingredients in a bowl and mix until well combined.
- Generously spread 1 side of your ciabatta bread wth the pimento cheese mixture.
- Thinly slice your duck breast and add on the cheese.
- Top the duck with the sliced red peppers.
- Slice and enjoy.
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