Gourmet sandwiches for lunch or a picnic. Dried cherries add unexpected flavour and texture to barbecued duck.
2 thin French baguette loaves (1-3/4" diameter)*
Butter for baguettes
2 tbsp hoisin sauce
Canned hearts of palm (5-6 stalks), thinly sliced (optional)
8 oz. white cheddar or Gruyère, sliced
1/2 cup dried cherries, coarsely chopped
1 Chinese barbecued duck, skinned and deboned**
Fresh black pepper
* This recipe is for 2 baguettes, which make 4-6 snack-size sandwich portions. You won’t use all the cut meat, but half a duck is too little for 2 baguettes. If you want to make a light meal of these sandwiches, increase quantities to fill 3 baguettes (meat from one duck will be sufficient).
** These glossy roasted ducks hang in the windows of Chinese barbecue shops. Request that the butcher not chop the duck or they will chop it into small pieces, making it harder to de-bone.
Step 1: Preheat oven to 400°F.
Step 2: Split baguettes lengthwise. Lightly butter cut sides. Spread hoisin sauce on top sides. Lay sliced hearts of palm on bottom sides, followed with layers of cheese, dried cherries, duck meat and grindings of fresh black pepper.
Step 3: Close baguettes. Wrap tightly in foil (sandwiches can be chilled at this point up to a day ahead).
Step 4: Bake 20 minutes, or until bread is crispy and cheese is melted. Cut into portions. Serve immediately.
Makes 4 to 6 servings