Braised Duck French Dip

24 14-oz. servings Yield


  • 1 1/2 lb. Dried Cherries
  • 1 1/2 qt. Duck Braising Liquid
  • 72 oz. (Recipe) Braised Duck Legs and Thighs
  • to taste Trade East Sea Salt
  • to taste Trade East Black Pepper
  • 24 ct. GFS 6” French Bread
  • 1/2 c. GFS Canola Oil Pan Coating Spray
  • 1 1/2 pt. Blue Cheese Crumbles
  • 1 1/2 c. GFS Heavy-Duty Mayonnaise


Place the cherries in a nonstick sauce pot. Pour in 1 1/2 qt. of braising liquid to just cover the cherries. Bring to a boil. Simmer 3-4 minutes until the cherries are soft and plump. Place in a strainer. Allow to drain. Rough-chop the cherries. Reserve braising liquid for dipping. Place both in separate storage containers. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:

1. Place 4 oz. of duck, 2 oz. of braising liquid and 1 oz. of cherries in a nonstick sauté pan. Bring to a boil. Cook until the liquid has completely reduced. Season to taste with salt and pepper.

2. Slice a loaf of bread in half lengthwise. Spray the inside of both halves with pan spray. Place the bread, oiled-side down, on a heated flat-griddle. Cook until golden-brown. Spread 1 Tbsp. of mayonnaise on the bottom half of the bread.

3. Spread the duck and cherries out on top of the mayonnaise. Sprinkle 2 Tbsp. of blue cheese on top of the duck. Place under a heated salamander to warm and melt the cheese. Place the top on the sandwich.

4. Place a 4 oz. ramekin of warmed braising liquid on the backside of a warmed serving plate. Place the sandwich on the plate next to the ramekin.