This sandwich was created with any leftovers we had from the previous nights meal. I had left over duck, rainbow carrots, potatoes, and gravy, so I thought why not make an open faced duck sandwich. As a kid, I remember having open faced sandwiches with turkey or roast beef and they were amazing. It’s simple, but delicious.
INGREDIENTS
- leftover duck
- rainbow carrots
- blue and yukon gold potatoes
- gluten free dairy free bread
GRAVY
- 2 cups vegetable broth
- 2 tablespoons cornstarch
DIRECTIONS -Open Faced Duck Sandwich
- Cut the leftover duck off the bone.
- Put about 1 tablespoon of oil in a pan over medium heat.
- Add the duck, the leftover potatoes and carrots, then cook to warm through and crisp up. At the same time, toast your bread.
- Heat the gravy either on the stove or in the microwave. If you don’t have left over gravy you can make some with broth and cornstarch.
- Place a piece of toast on a plate, then put a healthy helping of duck and vegetables on the toast.
- Finally, pour gravy over the open faced duck sandwich.
For more duck recipes check out D’Artagnan’s website.
Tip: Don’t heat the duck for too long or it will dry out.
If I had thought about it, I would have taken some of the skin and fried it to use on top of my duck sandwich for some crunch. There is always next time.
Some people don’t enjoy leftovers, but I don’t believe in wasting any food. I will say, not everything taste better the next day. I was skeptical about the duck because I worried it might dry out. The trick is not to reheat it for very long.
I know that this open faced duck sandwich is simple, but sometimes simple makes the best recipes. This just brings all the things you used for your meal and wrapping them all into one delicious bite. You get a piece of bread, potato, carrot, duck, and gravy all at one time. Yum!