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Duck Panini with Gorgonzola Cream
Food Management Staff
March 1, 2005
1 Min Read
FM Staff
Yield: 4 servings
2 cups (12 oz.) Maple Leaf Farms Duck Confit, shredded
4 4 oz. Panini Rolls (6" x 2" 1/2")
1 cup Gorgonzola cheese, room temperature (4 oz.)
1/2 cup heavy cream
3/4 cup Anjou Pear, peeled, roasted and sliced
1/2 cup caramelized onion, sliced
To assemble: Cut very thin slices of crust off the top of the rolls, disgard. Slice rolls in half lengthwise.
Combine cheese and cream. Stir until mixture is smooth.
Evenly spread Gorgonzola cream on each side of cut rolls.
On bottom side of roll, place shredded duck. Cover edges of roll.
Divide pear slices evenly over duck. Top each with onions and remaining bread.
Heat a lightly oiled grill top. Place sandwiches on grill top. Weight sandwiches down and cook 5 minutes. Flip sandwiches and weight down, cooking 10 minutes more.
Serve as an individual portion or cut into 6 finger sandwiches for hors d'oeuvre.
Recipe and photo from Mapleleaf Farms.
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