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DUCK FRENCH DIP WITH HORSERADISH AIOLI
The ingredients of this recipe are rather simple, and it takes very little time to put together. It's sure to be a hit for smaller gatherings during this holiday season.
Ingredients
- 4 large duck breasts skin on or off (or 8 smaller duck breasts from teal or wood ducks)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon of butter
- 1 small yellow onion julienned
- 1 tablespoon minced garlic
- 2-2.5 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 8 slices provolone cheese
- 4 hard rolls
- 1/2 cup mayo
- 1 tablespoon sour cream
- 1 tablespoon prepared horseradish
- 1/2 teaspoon minced garlic
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
Instructions
- Mix the ingredients for the horseradish aioli. Place in fridge until you're ready to serve.
- Preheat oven to 400°F.
- Rub duck breast fillets with olive oil, salt, and pepper.
- Heat a Dutch oven or equivalent to medium-high heat, then melt the butter. Brown the duck, starting skin side down if applicable. When you flip, add in the onions.
- Once the duck is browned, add garlic and cook for one minute or until fragrant.
- Add in the beef stock, Worcestershire sauce and bay leaf. Bring to a boil.
- Slice the buns in half and top with the provolone. Bake in the oven until the cheese is melted and the buns are crisp.
- Once the pot is boiling, reduce heat to a simmer. Add any additional salt if desired. Simmer the duck breasts until they reach the desired temperature.
- Remove the duck breasts and, using a sharp knife, slice into thin pieces. (The thinner, the better!) Ladle off some of the broth for dipping, and then place the duck into the remaining broth.
- Serve with the dipping broth and horseradish aioli.
