For the Duck:
¼ cup olive oil
½ cup finely julienned white onion
1 large clove garlic, minced
1 tsp. chopped fresh rosemary
6 oz. pulled duck meat
For the Relish:
2 Tbsps. olive oil
½ cup small-dice onion
2 Tbsps. sugar
Pinch salt and pepper
¼ cup pitted, chopped Kalamata olive or other cured black olive
½ cup chopped grape tomato
1 4”x4” focaccia, sliced in half horizontally
½ cup whipped mascarpone cheese at room temp (not exceeding 1 hour)
1. For the duck: Sauté onion and garlic in oil over medium heat until translucent. Add rosemary; stir for a few seconds. Add duck; heat slowly until warmed through. Reserve warm.
2. For the relish: Cook onion in oil with sugar over medium heat until translucent. Add all other ingredients; cook until tomatoes are slightly wilted. (Can be made a day ahead and refrigerated.) Bring to room temperature to serve.
3. Toast focaccia halves under salamander until lightly toasted. Top bottom half with duck. Top duck with relish and mascarpone. Finish sandwich with top focaccia half.
Recipe: Thomas Tannozzini, executive chef, ACTS Retirement Life, Lansdale, Pa. Photo: Maple Leaf Farms
