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Peking Duck Clubhouse

Food Network Canada
YIELDS
6 servings
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Ingredients

16
slices prosciutto
2
peking duck, breasts, skin, and, fat removed
cup soy sauce
¼
cup sherry
2
Tbsp oyster sauce
2
Tbsp brown sugar
¼
tsp Chinese allspice
2
boneless Free Range chicken, breasts
1
Chinese barbecued duck, breast, skin, removed
1
head leaf lettuce, washed and cut into strips
6
Tbsp soy sauce
6
Tbsp rice vinegar
¼
tsp minced garlic
2
loaves dark rye bread, thinly, sliced
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Directions

Step 1

Preheat oven to 375 degrees Fahrenheit.

Step 2

On a baking sheet lined with parchment paper, place proscuitto. Place in oven for 5-7 minutes until crisp.

Step 3

Season outside of duck breasts with salt and pepper. In a fry pan over medium high heat add a little vegetable oil and sear off duck breasts. Remove duck from pan and drain off excess fat. Add 1/3 cup soy, sherry, oyster sauce, brown sugar and all spice. Boil for 4 minutes and add duck breasts. Continue to cook for 2 minutes until glazed. Place in oven until desired doneness. Allow to rest for 5-10 minutes.

Step 4

Season outside of chicken breasts with salt and pepper. In a fry pan over medium high heat add a little vegetable oil. Place chicken breasts, skin side down, and cook until skin is golden brown. Turn breasts over and place in oven. Cook until desired doneness.

Step 5

In a stainless steel bowl whisk together 6 Tbsp soy sauce, rice vinegar and garlic. Finely chop Chinese barbequed duck breast and add to vinaigrette along with lettuce. Toss to coat.

Step 6

On thinly slice rye bread place crispy proscuitto. Add a thin slice of chicken breast and duck breast. Spoon a little duck glaze over. Top with lettuce/barbequed duck mix and another slice of rye. Serve immediately.

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