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November 08, 2011

Espresso-Braised Duck Sandwiches w/ Citrus Slaw

Wanted to share with you one of my recipes for what I served at the Food & Wine Affair Event this weekend. These tasty Duck Sandwiches where enjoyed at Old World Winery in Fulton/ Santa Rosa by event guests traveling from all over the US. If you are interested in the beautiful cookbook that my recipe was published in for this event click on this link. I also represented the food at Windsor Vineyard Tasting Room with Wild Mushroom & Juniper Berry Short Ribs with Harvest Rice, click here for recipe.

Espresso-Braised Duck with Citrus Slaw

4 Servings

4 Duck Legs
2 Tbsp Olive Oil
1 Tbsp Chili Powder
2 tsp Fine Sea Salt
1/2 tsp Ground White Pepper

1. Coat legs completely with oil and sprinkle with salt and spices.
2. Brown both sides of duck in a medium to hot oily pan; the chili blackens if the heat is to high.
3. Set duck legs a side.

1 Cup Espresso
1/2 Cup Fulton Foderol, Red Wine (Abouriou and Zinfandel), Sonoma County
1/2 Cup Fresh Orange Juice
1 Tbsp Whole White Pepper Corn
1 Tbsp Tomato Paste
2 Bay Leaves
2 Tbsp Honey
1/2-1 tsp Fine Sea Salt

1. Mix espresso, wine, juice, spices, tomato paste and honey in a pot and bring to a boil.
2. Pour liquid over duck legs in an oven safe dish, cover with foil and place in a 275 degrees Fahrenheit oven
3. Baste duck with the liquid once or twice through the cooking time.
4. Meat should be tender and ready to be taken out after 2 hours.
5. Leave duck to rest, still covered while cooling down.
6. Pull meat off the bone and rip the skin to be mixed in for extra flavor.
7. Strain liquid and simmer until thickened. Taste off with salt.


1/3 Cup Rice Wine Vinegar
1/4 Cup Fresh Orange Juice
1 Tbsp Fresh Lime Juice
1 tsp Fresh Chopped Mint
1 tsp Fresh Chopped Cilantro
1/2 Cup Extra Virgin Olive Oil
1 Tbsp Sesame Oil
1-2 Tbsp Honey
1/2-1 tsp Fine Sea Salt

1/4 Cup Orange Segments (orange slices without the skin, pith, membranes, and seeds)
1/4 Cup Blood Orange Segments
2 Cups Shredded White Cabbage
1. Mix vinegar, juice, oil and herbs in a blender. If mixing in a bowl, pour oil slowly in while whipping vigorously until it thickens.
2. Taste off with honey and salt to find a balanced flavor.
3. Mix cabbage with citrus segments and fold in vinaigrette until all is coated.
4. Place salad in refrigerator for at least 30 minutes before serving, so cabbage will soak up some dressing for more flavor and juiciness.

4 Ciabatta Rolls
1. Toast Ciabatta rolls light.
2. Put slaw on the bread base.
3. Toss warm duck meat with a little of the reduced sauce and add on top of the slaw.
4. Put the bread top on and split sandwich in half with a sharp knife.
Enjoy this rich, crisp and flavor packed sandwich with a glass of Old World Winery’s Fulton Foderol, Red Wine (Abouriou and Zinfandel), Sonoma County.

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